Thursday, December 4, 2008
There are thousands of Chutneys that one can think of.A fresh Chutney is customarily ground fresh on grinding stone.It is usually eaten in small amounts to add a flavor and to accent a meal.They are incredibly versatile...they go well with Idlies,Dosas,Rotis,Bread ....Tortilla Chips/Nachos too.
The easiest one is the Coconut chutney which is a speciality by itself in South India.Chutney made of Mint leaves with tint of spices and chili is the Pudina/Mint Chutney.The one with Cilantro/Coriander leaves is the Dhaniya Chutney.Using garlic pods...garlic chutney can be made.Each one is a li'l different from the other.
To go with Dosas the best one is the Onion Tomato Chutney.
Onion - 1 large chopped(Here the Onions, I get are really too huge, its equivalent to two medium sized Onions)
Tomato - 2-3 nos chopped
Red Chillies - 5
Green Chillies - 1
Urad Dal - 1 tbsp
Oil - 2 tsp
Asafoetida/hing - a pinch
Salt - as per taste
1.Heat 1/2 tsp oil in a Kadai, saute the Urad Dal,Red Chillies and hing until the Dal turns brown.
2.Remove it and set it aside.In the same Kadai with the remaining oil toss the onions, when they turn pink add the tomatoes.Cook it well.Add salt.
3.Grind the above along with the roasted Dal to a fine paste.
Note - This chutney tastes better with Dosas more than Idlies.Some also do the seasoning using mustard seeds and curry leaves.