Chettinad Onion-Tomato Chutney
September 04, 2020CHETTINAD ONION-TOMATO CHUTNEY
Chutney is one of the recipes which we make very often at home almost every day, sometimes twice a day for every breakfast and dinner in South India. Even though we have lots of options to make them like coconut, mint, tomato, or sometimes peanut chutney the chances of getting bored with them are very common. Even preparing the same chutney repeatedly is boring, sometimes we prefer to try something new at the same time easy to prepare.
Well, I have something new to share with you today, this chutney is really simple to prepare and the taste is out of the world, trust me really it is. And the interesting fact about this chutney is you can consume this chutney at any stage of the process, it will taste differently at each stage. But I prefer to cook it completely as possible, we just love it that way. It will be great with idly, dosa, Pongal, kuzhi paniyaram, chapati, and even with curd rice.
One more thing is since this chutney contains tamarind in it and we gonna cook it completely, this is perfect to prepare for picnic or travel. Our favorite combination for this chutney is kuzhi paniyaram, with a spoon of chutney we can eat 10 paniyaram the taste is so good. In our home town, this chutney is served with the famous snack vellai paniyaram, it is one the most traditional and unique evening snack, this is even available in hotels there.
Will try to do a post on those recipes as soon as possible. Now I am just overwhelmed with the memories of my home town and there is a lot to mention, okay I got it this post is not about my memories😃. Then, I guess its time for the recipe, here we go,
INGREDIENTS:
PREPARATION TIME: 5minutes.
COOKING TIME: 10minutes.
SERVES: 2.
1. Onion -1no.
2. Tomato -2nos.
3. Garlic -2cloves.
4. Red chili - 6nos.
5. Tamarind - a small piece.
6. Salt -as per your taste.
To Splatter
1. Oil -2 spoon.
2. Mustard -1/2spoon.
3. Urad -1/2spoon.
4. Curry leaves - a few.
METHOD:
1. Clean and cut onion, tomatoes, and garlic into cubes.
2. In a mixie jar, add tamarind, red chili, salt along with the above ingredients.
3. Grind everything to a smooth paste.
4. In a Kadai heat 2spoons of oil, once it's hot add mustard, urad, and curry leaves. Once it turns aromatic pour the ground paste to it. Even you can use this chutney at this stage it will go well with dosa. Or
5. Keep boiling the mixer until it reduced in quantity and color change. Simply until the water content is completely gone.
6. That's it our Chettinad Onion-Tomato chutney is ready to taste.
METHOD WITH PICTURES:
1. Prepare the ingredients and keep it aside.
2. Add everything into a mixie jar and grind it to a smooth paste.
3. In a Kadai heat oil, once the oil is hot add mustard, urad, and Curry leaves.
4. Now pour the ground paste to it.
5. Keep boiling until all water content is evaporated.
6. That is all Chettinad Onion-Tomato chutney is ready to be served.
NOTE:
1. You can make a completely different tasting chutney by simply skip the garlic in this recipe.
2. Don't add any excess water this recipe it will change the taste and the cooking time will become longer.
3. For better taste try to keep cooking in a low-medium flame.
4. You can refrigerate this chutney and use up to a week.
5. Take equal quantity of onion and tomato for this chutney because the size of onion and tomato won't be ideal right.
6. While adding salt just keep in mind that chutney will be reduced in quantity so put salt accordingly.
7. For ideal Chettinad taste instead of big onion use shallots.
Hope you all love this recipe as much as we do and please let me know your thoughts and suggestions in the comments. Until next time "Stay Positive and Keep Smiling😀".
2 comments
Craving for thz chutney🤤. Will try & let you knw. 👍🏽👍🏽
ReplyDeleteSure... I am waiting 😜😀
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