November 29, 2010

Tomato chutney


This bright orange pasty sauce is a spicy and tangy accompaniment for dosa or other spicy fritters and snacks. There are many different kinds with variation in their recipes. Here is one of them. 

What I used: Makes 1 cup thick or 2 cups thin chutney
1/2 coconut (fresh/dry, chopped or grated)
2 ripe tomatoes
Small ginger slice, chopped finely
1 tsp chili powder
2-4 tsp channa dal (kadale poppu) 
2-4 garlic petals
1tsp lime juice
Salt to taste

Grind them all together with a little water, to a slightly coarse and thick consistency. You may temper it with a little jeera (cumin) and uddina bele (ural dhal). Sprinkle some powdered hing (aesofotida, great for digestion!)