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Showing posts with label tomato chutney. Show all posts
Showing posts with label tomato chutney. Show all posts

Monday, May 26, 2014

Andhra Tomato Chutney ( Another Version )

A few weeks back, I had posted the recipe of Andhra tomato chutney that is usually served with dosas and uttapams. This time I am back with another version that is usually paired with rice. Easy to prepare and using less oil, it makes for a flavorful side dish. A big "Thanks" to my very sweet neighbor for sharing the recipe with me. (Somehow the color looks much more darker in actual but the pics give it a orange brown hue).

Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

  • 3 tomatoes
  • 5-6 shallots
  • 2-3 garlic flakes
  • 2 green chillis
  • 2 tsp urad dal
  • 1/2 tsp cumin seeds
  • 1/2 coriander seeds
  • 1/4 tsp red chilli powder ( optional )
  • a small piece of tamarind
  • 1 tsp oil
  • salt to taste

Preparation - Chop the tomato into big chunks.

Cooking - Heat 1/2 tsp oil in a wok. Add the urad dal, cumin and coriander seeds. Fry till fragrant. Remove and transfer to a plate. Allow to cool a bit before transferring to a mixer jar with the tamarind and salt. Grind into a powder.

Meanwhile add the remaining oil to the wok. Add green chillis followed by the tomato chunks. Fry till tomatoes start to soften a bit. Remove and allow to cool a bit.

Add to the mixer jar and buzz to get a smooth paste.

Finally add the garlic and shallots and buzz for 1-2 seconds. ( small chunks of the shallots and garlic should remain )

Serve with rice.

Tuesday, May 13, 2014

Tomato Chutney (Andhra Recipe)

The South Indian version of tomato chutney is a far cry from the sweet and syrupy one favored by the folks of Odisha and West Bengal. While the former is a tart scorcher ( thanks to the overload of green chillis ), the latter is doused with jaggery/raisins and copious amounts of sugar. Both are as different from each other as chalk and cheese.  The south Indian one is usually served as a accompaniment with breakfast/snack items while the eastern version goes well with rice and dal/dalma.

Read on for the recipe -

Preparation Time - 8-10 mins

Ingredients -

  • 4 small ripe tomatoes
  • 6-7 shallots (peeled)
  • 3-4 garlic flakes
  • 2 green chilies
  • 2 tbsp chopped coriander leaves
  • 1 sprig curry leaves
  • 2 pinches mustard seeds
  • 1 dry byadgi chili (optional)
  • 1 pinch asafoetida
  • 3 tsp oil
  • salt to taste

Cooking - Heat 2 tsp oil in a wok. Add the shallots and green chillis. Follow with the tomatoes after 1 minute. Fry everything on a medium high flame for 2 minutes.

Add garlic and coriander leaves. Give a stir and switch off the flame.

Transfer everything into a blender along with some salt and buzz a little to get a somewhat coarse paste. Transfer back to a mixing/serving bowl.

Heat the remaining oil in the wok. Add mustard seeds with broken red chili followed by the asafoetida and curry leaves. Fry for 10 seconds. Pour over the tomato paste and mix in.

Serve with dosa/idli/uttapam or even plain rice.

Note - I usually prefer to have it with white rice and some papad.

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