Dec 10, 2010
We had a nice tangy tomato chutney at the restaurant last weekend. I liked the tangy taste and wanted to try it out at home.
Since i was running low on tomato, decided to make a onion version. Turned out nice.
For the toamto version add 1 cup of chopped tomato instead of tamarind juice. Decrease the amount of onion to 1/2 cup and add 5-6 chopped garlic pods
for additional flavour.
Oil -- 2-3 tablespoon
Fenugreek seeds -- 1/4 teaspoon
Cumin seeds -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Chili flakes -- 1 teaspoon
Onion -- 1 cup
Tamarind juice(thick) -- 3-4 tablespoons
Jaggery -- 1/8 cup
Chili powder -- 1 teaspoon
Salt to taste
Heat the oil in a pan. Add fenugreek, cumin, mustard seeds, and let splutter. Add the chili flakes and fry for a minute.
Add onion to the pan and saute till the onions are tender and lightly browned.
Now add the tamarind juice, jaggery, chili powder, and salt and cook it for a 5 minutes on low flame.
Serve with paratha or dosa.
Labels: Chutneys and accompaniments