Thursday, July 26, 2012


I have tried a couple of versions of this chutney before on hearing of it from many different sources. Finally, I have come up with my own quick and sure fire method and the result is simply delicious.


Tomato – 4 (large; cut into big pieces)
Onions – 6 (large; cut into big pieces)
Tamarind – 2 small strips
Red Chillies – 8-10 (depending on how spicy you like your chutney)
Mustard Seeds – 1 tsp
Roasted Methi Powder – ½ tsp
Til Oil – 4 tbsp
Salt to taste


1. Run the tomato and onion pieces in a mixer along with the tamarind strips, red chillies and salt.
2. Take a non-stick pan and heat the oil in it.
3. Add the mustard seeds to the hot oil and when they crackle, add the methi powder to it.
4. Then pour the ground mixture into it immediately after.
5. Add some salt, mix well and allow it to cook on a medium flame, covering the saucepan with a lid.
6. Keep the lid on while stirring from time to time as the simmering chutney tends to splatter.
7. Cook for about 8-10 minutes until the chutney reaches a thick consistency.

The yummy chutney can be had with idli, dosa, roti, puri or paratha as you please. It lasts for about 24 hours when stored outside. It can be refrigerated for upto 4 days.

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