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CHETTINAD STYLE TOMATO CHUTNEY

CHETTINAD TOMATO CHUTNEY

Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars, from the Chettinad region in sivagangai district of Tamil Nadu state in South India, India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masalas. Chettinad cuisine is not spicy, oily and full of fried items 

INGREDIENTS

  • Onion – 1
  • Tomato – 2 [ not sour ]
  • Chana dal – 1 tbsp
  • Red chilli – 3 to 5  or as per taste
  • 1 tsp chopped ginger or garlic
  • ¼ coconut milk or milk or 2 to 3 tbsp freshly grated coconut
  • Oil – 2 tsp + 2 tsp
  • Mustard + urad dal – 1 tsp
  • Curry leaves – few
  • Asafoetida – pinch
  • Salt to taste

METHOD

Heat 2 tsp oil in a pan on low flame .

Add chana dal, red chilies and saute till the dal turns light brown. Don’t burn it .

Add the onions and ginger and saute till transparent .

Add the tomato + salt and cook till it softens .

Turn off heat and cool

Transfer the cooled ingredients to a mixie jar and grind .

Now add coconut milk and again grind  to a fine paste. If using coconut then add 2 to 3 tbsp water

Remove onto a serving bowl.

Heat 2  tsp of oil in a small pan, add the mustard seeds + urad dal  and allow them to splutter.

Add the curry leaves + asafoetida , give a stir  and pour this tempering over the chutney .

Serve with idli / dosa /appe  or any southindian breakfast items

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