A group of bloggers are doing a weekend Cookbook challenge where we post a recipe from a non web source. For this weekend, here is a simple masala tomato chutney which made an interesting addition to the chutneys at home!
Source - 'Tiffin Varietylu' by Malladi Venkatakrishna Murthy.
Oil 1 Tbsp
Onions chopped 1 cup
Tomatoes chopped 2 cups
Garlic 3-4 cloves
Turmeric 1/4 tsp
Salt and Red Chilli Powder as needed
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Hing couple pinches)
To Grind -
Coconut 2 Tbsp
Saunf/Fennel Seeds 1/2 tsp
Method Of Preparation -
In a heated pan, add oil and fry the cloves, cinnamon. Saute the garlic and onions as well until the onions are translucent.
Add the tomatoes and cook until they are mushy and slightly dry.
Add the coconut-fennel paste and cook a little until the oil floats up.
Remove from fire and grind the whole mixture and set aside. (Optionally the the chutney can be served as is in a chunky state as well).
Prepare the seasoning by heating oil, adding the mustard seeds and hing. After the mustard seeds pop, remove and pour it over the prepared chutney.
Serve it with any dosa/idli or with rice.
This post is for the CC Challenge of the month.
Makes approx 1 cup