Red Chutney

You know how one big happy family works, right? Especially in most Indian families, or atleast mine, it is just not the immediate ones but includes the whole extended family of aunts, uncles, cousins and at times it might go to the extent of parents’ cousin’s mother-in-law’s sister!!!  You get the picture? 

Of course, each one of us may have differing opinions and we may agree to disagree, but we have always had the best times when we all get together and enjoy the cheerful chitter- chatter.

And now, do not be surprised that I am going to relate the same with, wait for it – CHUTNEY!

Chutney by itself is one happy Indian family.It has relatives across the subcontinent with nicknames galore! Each chutney may have different name, different preparation methods, and different taste but in the end of the day, it never fails to disappoint the takers. It has something to give for every palate and always live in harmony with all its other relatives in the country.

This red chutney is kind of staple at home for idli/dosa! Idli/dosa with chutney is larger than life to us. It is a very quick and simple recipe that can be prepared in a jiffy. As I already mentioned, there are gazillion versions of them and this is mine! Hope you like it as much as I do.


Ingredients:
Oil: 1 tbsp
Tomato: 1 large, roughly chopped
Onion: 1 medium, roughly chopped
Red Chilli: 3
Asafoetida: 1/4 tsp
Grated coconut: 2 tbsp
Salt: as required

To temper:
Mustard seeds: 1/4 tsp
Urad Dhal: 1/4 tsp
Curry Leaves: 1 sprig

Method:

1. Heat oil in a pan and fry the red chillis.
2. Add onion and cook until translucent.
3. Add tomatoes and cook until soft and mushy.
4. Let it cool completely.
5. Grind the mixture with salt, asafoetida and coconut. 
6. Temper with the ingredients mentioned under 'To temper'.
        - Heat a tsp of oil. Add mustard seeds and allow it to splutter. Add urad dhal and saute until it changes to golden brown. Add curry leaves and give a good mix.Add it to your chutney!

Tips:

1. Try as much as possible not to add water while grinding. The juice from tomato should be just sufficient. Add very little water if your mixer requires it. This chutney is usually on the thicker side

2. Serve it with hot idli/dosa.