Tomato Chutney ( Idli and Dosas)


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A tangy accompaniment, tomato chutney goes well with idli, dosa, appe, and even chapathi or puri. A balanced dose of onion, curry leaves and red chillies gives it a spicy feel that complements bland dishes quite well.

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Makes 1 servings
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Ingredients

Method
  1. Wash the dal and keep aside.
  2. Heat the oil in a pan, add the washed dal and stir till it becomes golden brown in colour.
  3. Add the onion, curry leaves, red chillies, turmeric powder and asafoetida and fry for a few minutes.
  4. Then add the chopped tomatoes and fry for about 5 minutes to soften them.
  5. Remove from the fire and cool to room temperature.
  6. Put the tomato mixture in a blender, add salt and a little water and grind to a coarse paste.
  7. Prepare the tempering by heating the oil in a small bowl and adding the mustard seeds and red chillies and frying till the seeds crackle.
  8. Pour the tempering over the chutney and mix well.
  9. Refrigerate and use as required.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
2 reviews received for Tomato Chutney ( Idli and Dosas)
2 FAVOURABLE REVIEWS

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 Reviewed By
Foodie 06May 25, 2012

I just find it quick,easy and perfect to make.
1 of 1 members found this review helpful

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Reviewed May 25, 2012by Foodie 06

I just find it quick,easy and perfect to make.

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Reviewed February 20, 2013by rjpatel

Yes, i can make resturant type chutney at home. Everyone liked it very much. I have added garlic and coconut to it and it became amazing accompaniment to Idli and Dosas. Thanks for amazing treat.

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