Description
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No matter how much or what kind made at home, we all drool over a scoop of that Hotel Chutney. There’s been a request for this item for a long time under our site, Yeah that’s for white chutney.. which will be making its way soon, meanwhile enjoy this red version of hotel chutney. This chutney looks orangish red and mostly served with idli or dosai. Raw version of this chutney is served with bhajis and bondas.
Hotel Chutney / Tomato chutney/ Onion Chutney / Kaara Chutney / Restaurant style / Sigappu chutney / Red Chutney
| Ingredients | |
|---|---|
| 1 no | Red onion |
| 1 no | Tomato (big) |
| 5 nos | Dry red chili (long) |
| ¼ cup | Fresh grated coconut |
| ¼ tsp | Asafoetida powder |
| ¾ tsp | Salt(to taste) |
| 1 tbsp | Oil (for sauteing) |
| 1 tsp | Oil |
| 1 no | Red chili(for tempering) |
| 6 nos | Curry leaves |
| ¼ tsp | Mustard |
| ¼ tsp | Split black gram |
Instructions
Raw Version: Always pick ripe tomato for this kind of chutney, choose the size little bigger than the onion. Grind chopped onion, tomato, dry red chili along with asafoetida, coconut and salt. No water necessary. When done heat oil (just a tsp) in a pan, splutter mustard, split black gram, red chili and curry leaves. Add this to the chutney and serve with bhaji or bonda. This version will be very strong, as you add everything raw.. choose only if you can tolerate raw onion smell.
Sauteed Version: Heat a tbsp of oil and fry dry red chilies along with chopped onion until translucent. Now add chopped tomatoes and cook until it becomes soft and mushy. Frying time can vary depending on your preference. Like it slightly raw, then switch off as soon as the tomato cooks or else keep frying till everything blends well to make a thick gravy. When done, let cool completely and grind along with asafoetida, coconut and salt. Add water only if its necessary or to run the mixie. Heat a tsp of oil and temper using mustard, split black gram, red chili and curry leaves. Serve a scoop drizzled with Gingely oil with idli or dosai.
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Notes
Yield: 1Cup approx.
Comments
16 responses to “Hotel Chutney (Red)”
Hi mullai,
What tool do u use to grate coconut
This reipe is awesome. I tried the recipe exactly the same method described here and it turned out greaaaaat. Thank you very much for this wonderful recipe.
no need of tamarind?
Shar, tamarind is not a must but if you want to then cut down on the tomato which will ofcourse reduce the colour of the chutney. Thanks.
Today i prepared this chutney with sauted version for dosas. its really awesome combination. it works evenmore fine with hot idlis. since we love hot dishes, i added little more red chillies.
Hi Nirmala,
I do luv this chutney very much , its tastes great with more red chillies
looking tempting .. i will try it very soon .. thank you
I have tried this and this is very tasty
Wow i missed red chutney…looks delicious mullai..
wow…..can i have a bite form this asap plssssssssssssss….
its amazing….
REALLY REALLY SUPERB
REGARDS
Mullai, In sauteed version,i fry some urad dal in oil and grind to give that crunchy taste..and few raw coriander leaves to grind for added taste.Thank you..
mullai,
hotel chutney looks great
It’s tempting…will try soon.
Delicious chutney, want to try soon. Thanks for sharing
Looks tempting with onion dosai…I feel the hotel taste from the picture itself ma’am…
Have a great day