Tuesday, July 11, 2017

Posted by Mala at 12:30:00 AM No comments
This chutney is really a red velvet chutney, when its texture is considered.
Learnt the recipe from the top food caterer of Chennai in a close family wedding. Immediately what is my next duty???.....make it at home with step-wise pictures and share with you all, my loving blog readers.....my loving followers....
Please check my other chutney varieties here
Please check my Glossary for any unknown terms

Tomatoes - 4, medium sized
Hing/asafoetida powder - 1/4 tsp
Split urad dhal - 2 tsps
Channa dhal - 2 tsps
Methi/fenugreek seeds - 1/2 tsp
Red chillies - 2, broken
Chilli powder - 1/2 tsp
Sugar - 1/2 tsp
Gingely/cooking oil - 2 tsps
Salt to taste

Recipe Cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 5 mts; Cooking time: 10-15 mts

Serves 2-3

Heat oil in a pan, add hing powder, urad and channa dhals and red chillies

Now, add chopped tomatoes, chilli powder, salt to taste and 1/2 tsp sugar

Saute on slow flames till the tomatoes become mushy and well cooked

Wait till it cools down (all the NRIs, who use Vitamix or Blendtec don't have to wait)

Blend to a smooth chutney

Serve this superb tasty chutney with the soft, white, fluffy idlis

This post first appeared in www.malpatskitchen.com
* If you want, you can season some mustard seeds in 1/2 tsp oil and add.


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