Description
Spicy chutney made with shallots, tomato and garlic that goes well with Idli and Dosai.
| Ingredients | |
|---|---|
| 1 no | Tomato (big) |
| 6 nos | Garlic (crushed) |
| 7 nos | Dry red chillies |
| Salt (as per taste) | |
| 30 nos | Shallots (sambar onions) |
Instructions
Peel the shallots. Wash the shallots and Tomato. Cut the tomato into two halves. In your Mixie jar, add the shallots, tomato pieces, red chillies and salt and grind to an almost smooth paste (Not very coarse, but not too smooth either).
Heat a Kadai. Add oil, splutter mustard, split black gram. Add the ground paste to the kadai and mix so that the paste mixes well with the seasoning. After 2 minutes, add the crushed garlic. Cook in medium flame till the raw smell goes. After about 5 minutes, the chutney will start sticking to the kadai. Keep stirring for a few more minutes till it thickens a bit and releases aroma. Remove from fire and serve with hot idlis / dosai.
Notes
This chutney will stay fresh till the next morning even without refrigeration. So ideal accompaniment for idlis packed for travellers. Prepare the chutney the previous evening and all we have to do on the date of travel is to make idlis!
Source
My Mother in law
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