Monday, June 10, 2013

Tomato Chutney

My daughter loves ketchup. She prefers to eat ketchup with paratha, dosa, muthiya, dosa etc. I don't think its good for a two years old to eat packaged food such as ketchup everyday. So, I have been thinking about giving her some alternative "Ketchup" for a while. That is when I thought of making Tomato Chutney at home for her. Most of the south Indian restaurants here serve tomato chutney with dosa, and my daughter eats the chutney happily. So, I made this chutney past weekend. She hasn't tasted it yet because it turned out a little hot for her taste, but all the adults in the house liked it:).

1/2 Cup Onion, Chopped
2 Medium Tomatoes, Chopped,
1 Tablespoon Chana Daal,
A Pinch, Asafoetida
2 Dry Red Chilies,
1/2 Inch Piece Ginger, Grated
2 Tablespoon Coconut, Grated (I used Frozen),
Salt to Taste,
1 Tablespoon Oil
Water as required

Heat oil in a pan. When hot, add the chana daal, and turn the heat to medium-low. Roast for 5 minutes or until the daal turns golden brown. With the help of a slotted spoon, scoop out the daal from the pan. Turn the heat to medium now. In the same oil, add asafoetida, onions and red chilies. Cook until the onion turns light pink. Now add the ginger, tomatoes, coconut and salt. Cover and cook for 5 more minutes or until the tomatoes are cooked. Stir once or twice to mix all the ingredients while cooking the tomatoes. Take off the heat. Add the chana daal to the tomato mixture and mix well. Let the mixture cool completely. Transfer to a mixer/grinder jar and blend to make a smooth puree. Add water if needed. The consistency of this chutney is more like a thick paste, so be careful while adding water. Enjoy with idly or dosa.

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