I just gave a twist to original chutney recipe by adding coconut and sugar, that enhanced the taste of chutney.
हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.
- Tomato, chopped- 3 med
- Onion,sliced- ¼ cup or 1 small
- Oil- 1 tbsp
- Split bengal gram (chana dal)- 1 tsp
- Split black gram (urad dal)- 1 tsp
- Dry red chilli (byadgi), broken into pieces- 2-3
- Green chili,chopped- 1
- Ginger, chopped- ¼ inch
- Fresh coconut,scrapped- 2 tbsp or roasted peanuts- 1 tbsp (optional)
- Sugar- a pinch
- Asafoetida (hing)- ¼ tsp
- Salt- to taste
- Oil- 1 tbsp
- Mustard seeds- 1½ tsp
- Dry red chilli (byadgi), broken into pieces- 1
- Curry leaves - 7-8
- Asafoetida (hing)- a pinch
- Heat the oil in a non-stick pan, add the chana dal, urad dal and sauté on a low heat till the dals turn light brown in colour.
- Add hing, red chillies and sauté for a while.
- Add ginger, green chillies and onions and sauté on a low heat for a while.
- Add the tomatoes and salt, mix well. Cover and cook on low heat till the tomatoes soften, while stirring occasionally.
- Now add sugar and coconut. Mix well and turn off the heat.
- Allow it to cool completely and blend in a mixer till smooth. No need water to grind. Put out chutney in the bowl.
- Heat the oil in a small pan/tadaka pan and add the mustard seeds.
- When the seeds crackle, add the red chilli, curry leaves and sauté on a low heat for few seconds.
- Add hing and remove from the flame and pour on the chutney and mix well.
- Serve with idlis/ dosas/ uttapas.
- You can store in an air-tight container in the refrigerator for 2-3 days.
- Coconut and sugar are not using in original chutney recipe. They give little sweetness and body to chutney. You can omit sugar and coconut.
- Bydgi red chili is not too spicy. This gives to nice red colour to chutney. You can use Kashmiri red chili instead of this.
- If you want to make chutney more spicy, add some hot chili powder while making.