Spicy, tangy chutnies iconic dishes of South India. There are varieties of chutnies made with fresh seasonal vegetables. Winters are best to enjoy these chutnies as fresh and variety of vegetables available every where. These chutnies not only delicious,also nutritious because they are prepared with fresh veggies. These chutnies not only goes well with rice,also tastes good with idlis and dosas.
Preparation time: 10 minutes
Cooking time: 10 minutes
Cuisine: south Indian
Course: main course, side dish
1. Select semi ripen tomatoes.
2. Adjust chillies as per your requirement.
3. Red chilli/green chillies/ or both can be used.
4. Tastes good when grinded in a mortar pestle.
Tomatoes – half kilo ( cut in to big pieces)
Coriander – 2 bunches
Green chillies- 4 to 5 ( slitted)
Red chillies- 4
Tamarind – lemon sized
Sesame seeds- 1 tsp
Cumin seeds- 1 tsp
Salt to taste
Oil 2 tbsp
Turmeric powder.. 1/ 4 tsp
Garlic half peeled
Mint leaves fist full
Asafoetida a pinch
1. In pan heat 1 tsp oil add and fry chillies, sesame seeds and cumin seeds. Keep aside and let it cool.
2. Another pan heat 1 tsp oil. Add tomato pieces and cook until soften . Let it cool.
3. In pan heat 1 tsp oil and fry chopped mint leaves and coriander leaves. Keep aside.
4. Now mix all the above one by one.
✓ In a mixer jar/ mortar pestle grind cumin, sesame, chillies and salt. Grind Coarsely.
✓ now add cooked tomatoes n grind Coarsely. Adjust salt if needed
5. In small pan heat 1 tsp oil and add garlic crushed pods,cumin,red chillies and curry leaves. Last but not least asafoetida.
6. Mix this Seasoning in to the chutney.
7. Serve with hot rice.