Tomato Chutney

Recipe No: 82

This is my favorite chutney to eat with Dosa and Idli. I usually make this when tomatoes are really plump and ripe. It is not desirable to use canned tomatoes for this particular dish.

Ingredients                                         Serves 4

• Oil…………….................2 Teaspoons
• Urad Dal……….............1 Tablespoon
• Grated Coconut…….....1/4 Cup
• Sliced Onion…………….1 Cup
• Chopped Tomato……...3 Cup
• Red Chilly Powder…….3/4 Teaspoon
• Salt…………………………1/2 Teaspoon or to your taste

Method of Preparation

1. Heat one tablespoon of oil in a pan on medium high heat and fry Urad Dal for 30 seconds.
2. To the Urad Dal add grated Coconut and fry till the water content is gone. Don’t brown.
3. Remove the coconut mixture into the bowl of a blender.
4. In the same pan add another teaspoon of Oil and saute the Onion till it starts to wilt. Don’t saute for too long.
5. Add the chopped Tomatoes and saute till it is also heated through.
6. Switch off the flame and blend the tomato mixture together with the coconut mixture, Chilly powder and Salt to a course consistency. There is no need to add more water as the water from the tomatoes and onion will be enough.
7. Serve it hot or at room temperature with Idli or Dosa.

Notes:

• I love to keep this course as I can bite the Urad Dal and Coconut here and there. But the consistency is entirely up to your liking.
• If fresh coconut is not available, it is perfectly okay to use unsweetened dessicated coconut.
• Do take care while blending hot things. Leave a small space open so that the vapor can escape. Cover that space with a piece of cloth or a kitchen towel to prevent hot liquid  from splattering out.

Make it enjoy the deliciousness and
serve it to your family with love…