• Home
  • Breakfast
  • Tomato chutney Recipe for Idli-Dosa – Tamilnadu style
0 0
Tomato chutney Recipe for Idli-Dosa – Tamilnadu style

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
25 Shallots
1 large onion
3 medium Tomato
8 pods garlic
1/2 tspn minced ginger
5 green chilli
2 Dried whole Kashmiri chilli
1/2 tspn Urad dal (de husked black gram)
as per taste salt
5 tbsp oil
2 - 3 sprigs coriander leaves

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Tomato chutney Recipe for Idli-Dosa – Tamilnadu style

Cuisine:

    Chutney refers to a sauce like dish often taken with lot of dishes as a side dish in India.

    • 30 mins
    • Serves 4
    • Medium

    Ingredients

    Directions

    Share

    This red chutney recipe is very popular side dish for idli dosa apart from sambar.

    So this red chutney for any south Indian here means a chutney made of onion and tomatoes. which also has few other ingredients.  It is often boring to have the regular coconut chutney with idli/Dosa or aapam. Red Chutney is an interesting recipe that can definitely make you go crazy!!! So lets see how we can prepare in three easy steps…

    Recipe for red chutney :-

    Step 1

    Heat oil in a pan. Add urad dal to splutter. Next put the roughly chopped shallots, onion and tomato, ginger and garlic after adding onion & tomatoes. Also add green chillies and dry kashmiri chilly. sprinkle some  salt, Saute on high flame for First five minutes by regular stirring. Later Cover and cook on medium flame till they turn golden brown.

    Step 2

    Cooking till it turns golden brown is very crucial. since that caramalization of onion and tomatoes brings out the perfect taste for your chutney.

    Step 3

    Turn off the flame and add coriander leaves at this stage. no need to cook the coriander leaves, we need that raw flavour that enhances the taste in this chutney. Let it cool and grind it to a good paste in mixer jar. Do not add too much water. Just in case if your mixer doesn’t grind then u can add one tablespoon of water. If you can grind well then avoid adding water. this chutney needs to be in a thick form only. Do not make it watery at all.

    Few people add tempering to the chutney with mustard seeds and curry leaves. Like how we do for coconut chutney. but I’ve personally noticed that, avoiding tempering in this chutney makes it tastes even much better. but its totally upto your choice. you can still add tempering to this recipe if you want to.

    Tastes best with idli or dosa!!!

    Appam Recipe:

    Appam Recipe (Tamilnadu style) – No cooked rice, No poha, No coconut, No yeast.

    (Visited 218 times, 1 visits today)

    Recipe Reviews

    Average Rating:
    (5)
    Total Reviews: 1
    ram

    A authentic south indian special ..
    awesome mam

    veg kolhapuri
    previous
    Veg Kolhapuri recipe – Restaurant style
    next
    Ilavangaay moru kuzhambu – Age old Traditional recipe
    veg kolhapuri
    previous
    Veg Kolhapuri recipe – Restaurant style
    next
    Ilavangaay moru kuzhambu – Age old Traditional recipe

    Add Your Comment