Tangy Tomato Chutney

Name: Tangy Tomato Chutney
Total time: 900 s
Yield: 6 people
Cuisine: Indian
Ingredients: 2 Tomatoes(1 med & 1 small); 1/2 inch ginger -sliced; 1 clove Garlic - sliced; 1 Green chilli; 1 Byadagi/Kashmiri chilli; 1/2 tbsp Gram dal; 1/2 tsp Urad dal; 2 Cashew nuts; 1 tsp Sugar; As per taste Salt; 1/2 tsp Coconut oil; 1 pinch Turmeric powder; 1/4 tsp Mustard seeds; 1 sprig curry leaves; 2 cups water to blanch the tomato

Prathi's Zaaika.. @prathiszaaika

UAE

#GA4 #week4
A tangy tomato chutney is the best option among various other chutneys to immediately stimulate our taste buds. It goes well with all kinds of dosas & idlis. Adding 2 cashewnuts gives a creamy texture to the chutney.

Prathi's Zaaika.. @prathiszaaika

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Ingredients

15min

6 people

2Tomatoes(1 med & 1 small)
1/2 inchginger -sliced
1 cloveGarlic - sliced
1Green chilli
1Byadagi/Kashmiri chilli
1/2 tbspGram dal
1/2 tspUrad dal
2Cashew nuts
1 tspSugar
As per taste Salt
1/2 tspCoconut oil
1 pinchTurmeric powder
1/4 tspMustard seeds
1 sprigcurry leaves
2 cupswater to blanch the tomato

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Steps

15min

1

In a cooking pot add 2 cups of water & allow it to boil. Add the medium sized tomato & then simmer the flame to low and cook for a min. Turn off the flame & remove the blanched tomato.
2

Now, dry roast the Gram dal, Urad dal & the cashewnuts and set it aside. Heat quarter tbsp of coconut oil in a pan, add the sliced garlic clove, chopped ginger, green chilli, Byadagi chilli and saute well. Add sliced small tomato and the blanched tomato and saute till it becomes mushy. Add sugar, turmeric powder and salt. Finally add the previously dry roasted dals & cashew nut and give a quick mix. Turn off the flame & allow it to cool.
3

Once cooled, grind it in the chutney jar of mixer without adding any water. The chutney is ready. Temper with mustard seeds & curry leaves if required. Serve it with Idli & Dosa.