Red Chutney (No-Coconut)
Directions
- 1Heat oil in a कढ़ाई.
- 2Add mustard seeds and cumin seeds.
- 3Add urad dal and roast until light golden brown.
- 4Add garlic and ginger and sauté for one minute.
- 5Add four large red juicy tomatoes and salt.
- 6Cover and cook for five to six minutes until the tomatoes are completely soft.
- 7Add dry red chilies and tamarind (deseeded).
- 8Mix well and cook covered for one minute.
- 9After one minute, mix everything well.
- 10Let the mixture cool completely.
- 11Transfer the cooled mixture to a mixer grinder.
- 12Add a little jaggery and water, then blend until completely smooth.
- 13For the tempering, heat oil in a कढ़ाई.
- 14Add mustard seeds, urad dal, roasted chana dal, and asafoetida.
- 15Roast until the dals are light golden brown.
- 16Add dry red chilies and curry leaves and sauté for a few seconds.
- 17Add the prepared chutney to the pan with the tempering and cook for some time.
- 18Add 1/4 cup more water to adjust the consistency.
- 19Cook for one more minute until it lightly boils.
- 20Serve the chutney with idli and dosa.
Ingredients
- Oil
- Mustard seeds
- Cumin seeds
- Urad dal
- Garlic
- Ginger
- 4 Red juicy tomatoes
- Salt
- Dry red chilies
- Tamarind
- Jaggery
- Water
- Roasted chana dal
- Asafoetida
- Curry leaves
Equipment
कढ़ाईMixer GrinderPan
Tips
- If you don't eat garlic, you can skip it.
- Add salt when adding tomatoes to speed up the cooking process.
- Adjust the quantity of chilies according to your spice preference.
- Adding jaggery balances the taste without making the chutney sweet.
- The consistency of this chutney is thin, so add more water.
- You can pour the tempering on top of the chutney, or cook the chutney with the tempering for enhanced flavor.
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