This chutney is a very simple one......in my family circles, it is called "Chingwing chutney".....don't know why...it was named so by my cute little 6 year old niece, when I got married...and from thence, the same name continues.......we all never call it tomato - onion chutney...but everybody calls it "Chingwing"!!!
Such lovely, ripe and firm tomatoes are available here and how can I not make this yum yum chutney??
This was made and served with Ragi - whole wheat dosas.
Keep on medium fire, and saute till the tomatoes become mushy.
Such lovely, ripe and firm tomatoes are available here and how can I not make this yum yum chutney??
This was made and served with Ragi - whole wheat dosas.
Ingredients
Tomatoes - 10, chopped
Onions - 3, chopped
Green chillies - 2, slit
Chilli powder - 2 tsps
Sambar powder - 2 tsps
Coriander / cilantro leaves - 2 cups
Salt to taste
To Season
Cooking oil - 4-5 tsps
Asafoetida powder - 3/4 tsp
Mustard seeds - 2 tsps
Jeera - 2 tsps
Recipe Cuisine: South Indian; Category: Side/breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts
Serves 8
Heat a pan, add oil and season the ingredients mentioned above
Add green chillies and chopped onions......
and now, the tomatoes.....
Add chilli powder, sambar powder and salt
Add the chopped cilantro / coriander leaves too after mixing well.
Keep on medium fire, and saute till the tomatoes become mushy.
Allow to cool down, then blend in a hand blender. Care must be taken not to blend it to a smooth chutney. It must be a coarse one, with some small bits of tomatoes and onions. Few years back, I used to mash it in a clay pot with a wooden thick ladle.(called "mathu" in tamil)
The coarse textured aromatic chutney
Serve this simple, tasty chutney with Ragi - whole wheat dosas
This post first appeared in www.malpatskitchen.com
Hail this never tiring ching wing which has an unusual name which adds to the zing to this spicy chutney
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