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Diwali Delights
A few recipes to tantalise your taste buds over the diwali
period.
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| ONION
TOMATO CHUTNEY |
Ingredients:
1 med. onion 1 med tomato 4-5 clovettes garlic 1 tbsp. coriander leaves
1 tbsp. gram dal soaked for 1 hour 1 3" piece tamarind broken 1 sprig
curry leaves 1/2" piece ginger 1 tsp.red chilli powder salt to taste
1/2 tsp. sugar 1/2 tsp. cumin seeds 1 tbsp. oil Seasoning: 1 tsp.
oil, 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds, 1 pinch asafoetida.
For seasoning:
1 tsp.oil 1/4 tsp. mustard seeds 1/4 tsp. cumin seeds 4-5 curry
leaves finely chopped 1 pinch asafoetida
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METHOD:
Heat the 1 tbsp. oil add to the other ingredients except seasoning.
Grind either on stone, or in electric stone grinder, or in a mixie.
Transfer to a serving bowl. Heat oil in a small crucible, add the
seeds and asafoetida.. When they splutter, add to the chutney. Mix
gently. Serve with parathas, dosas, idlis, or just plain bread or
toast. Making time: 15 minutes (excluding soaking time) Makes: 2 cups
chutney Shelf life: 4 days (refrigerated) Note: Reduce or increase
the chilli content as per taste |
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