Who doesn’t love a condiment that is versatile??!!! I enjoy more when I make a chutney and I get to use it with so many things. When I want to make mini dosa as a snack or starter, I apply this ‘Tomato-Onion Chutney’ over it :) When I’m making some sort of stuffed paratha, I love to have a dollop of this chutney with it :) When I have a plate of steamed idlis, I again take a spoonful of chutney :P
Silly me! But believe me, this chutney really made me enjoy my mini dosa more than before :) Try this out… It’s the simplest one to make!!!
1 Garlic Clove
1/2 tsp Urad Dal
1 Red Chilly
4 tsp Cooking Oil
A pinch of Asafoetida (hing)
Salt, to taste
1 tsp Cumin Powder
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
STEPS TO FOLLOW:
- Wash and roughly chop medium-sized onions, tomatoes and red chilly. Peel and cut garlic clove too.
- Heat 2 tsp oil in a pan and add chopped onions, tomatoes, garlic and red chilly together.
- Add spices, mix well and let it cook for approx 7-8 mins or until they are soft and mushy in texture.
- Cool it down to room temp and grind them together to make a fine paste. Transfer it to a serving bowl.
- Heat remaining oil in a tempering pan and add urad dal and mustard seeds in it.
- Once mustard seeds splutter and urad dal gets brown in color, add cumin seeds and hing.
- When it stops crackling, add this tadka to chutney and close the lid for 2-3 mins.
- Quickly stir it and serve!
- I usually cover the vessel with lid after tempering to retain all wonderful flavors and aroma of it :)
- You can add scrapped coconut, if you like it! I usually avoid using it :P