Friday, July 21, 2006

Tomato Chutney

















Ingredients:


2 Onion (medium size)
2 Tomato (medium size)
4 Dry chilli
2 tp Black gram
3 tbsp Oil
Salt
Coriander leaves


Method:

1. Chop the onion & tomato.

2. Heat the oil in a small kadai & fry the dry chilli & keep aside.

3. Then fry the black gramtill gloden brown & add the onion & cook till light brown.

4. Then add the tomato & cook for 5 minutes.Now put the salt & Coriander leaves & cook for 2 to 3 minutes.

5. Remove the kadai from the fire & keep it for 10 minutes.

6. Now, in a mixie first grind the dry chilli & then grind the rest.Chutney is ready.

7. Serve the chutney with Idli & Dosa.

2 comments:

Anonymous said...

Hi! this is Rg. I'm visiting your blog for the first time. Looks good!

My Mil prepares the tomato chutney almost the same way but instead of black gram and coriander leaves, she uses garlic...tastes good. I will sure try your version too. Thanks for sharing.

Priya Bhaskaran said...

Hey Deepa-- yes this is very similar to mine---- i got this from my SIL--- I think this is popular in TN I guesss:)

 
Tamil Nadu, South Indian, Authentic South Indian, Authentic Chettinad, Salna / Mutton chalna, Spinach Pakoda , Egg Kuruma , Spinach Curry(Pasalikeerai Poriyal) , Kadai Chicken , Gravy Egg Noodles(Mee rabbos in Malaysian) , Sardinas Fish Gravy , Potato in Tomato Gravy , Tindora curry , Idly Sambar , Fish Sambal , Cabbage Kootu , Pepper Chicken , Okra Curry , Chick Peas Kuruma , Bottle Gourd Dal , Quick Egg Fried Rice , Idly and Fried Coconut Chutney , Brinjal and Potato Tarmarind Gravy , Desi Chori(Cow Peas) Tarmarind Gravy , Vegetable Noodles , Payasam , Potato Brinjal Curry, Vendakkai Puzhi Kulambu (Okra Tamarind Gravy) , Peerkangai Kootu (Ridge Gourd Kootu) , Vegetable Rice , Aatu Kari Kulambu (Mutton Curry) , Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry) , Fish Fry , Fish Curry , Chicken Fry , Chicken Gravy , Tomato Chutney , Sambar , Mutton Kuruma