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6:32 PM
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When asked "What side dish shall I make for Dosa?", Tomato chutney will be the first reply from DH. Since I almost never run out of onions and tomatoes, this chutney is pretty easy to make and is very tasty. I added a red bell pepper to increase the veggie quotient and hey, Red bell peppers are a storehouse of Vitamin C and antioxidants. So Easy-to-make - check, Tasty - check, Healthy - check!
Ingredients:
Cooking Time - 30 mins
Onion - 1 - approx 1 cup cubed
Tomato - 4 - medium sized
Red bell pepper - 1 - cubed (optional)
Red chillies - 4
Garlic - 3 cloves
Oil - 2 tbsp
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few
Method:
Heat 1 tbsp of oil in a kadai and fry the red chillies, onions and garlic cloves until the onions are three-fourth cooked. Add the cubed red bell pepper (if using) and fry for about 3 minutes. Transfer to a plate and allow it to cool. In the same kadai heat the remaining oil and fry the tomatoes with a pinch of salt until mushy. Allow it to cool. Blend the onion mixture until smooth. Now add the tomatoes with salt and blend again. Transfer to a serving bowl. Heat 1 tsp of oil and splutter the ingredients for tempering. Pour the tempering over the chutney and serve for idli, dosa or as a spread for bread. It is also a great dip for celery sticks or bell pepper strips.
I am linking this up to Vardhini's Dish It Out happening in my space and also linking this to Srivalli's Summer Special Mela.
Ingredients:
Cooking Time - 30 mins
Onion - 1 - approx 1 cup cubed
Tomato - 4 - medium sized
Red bell pepper - 1 - cubed (optional)
Red chillies - 4
Garlic - 3 cloves
Oil - 2 tbsp
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few
Method:
Heat 1 tbsp of oil in a kadai and fry the red chillies, onions and garlic cloves until the onions are three-fourth cooked. Add the cubed red bell pepper (if using) and fry for about 3 minutes. Transfer to a plate and allow it to cool. In the same kadai heat the remaining oil and fry the tomatoes with a pinch of salt until mushy. Allow it to cool. Blend the onion mixture until smooth. Now add the tomatoes with salt and blend again. Transfer to a serving bowl. Heat 1 tsp of oil and splutter the ingredients for tempering. Pour the tempering over the chutney and serve for idli, dosa or as a spread for bread. It is also a great dip for celery sticks or bell pepper strips.
I am linking this up to Vardhini's Dish It Out happening in my space and also linking this to Srivalli's Summer Special Mela.
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