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Hotel Chutney (Red)
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Source: spiceindiaonline.com
| Ingredients: 1 no Red onion 1 no Tomato (big) 5 nos Dry red chilli (long) | |
| ¼ cup | Fresh grated coconut |
| ¼ tsp | Asafoetida powder |
| ¾ tsp | Salt,, (to taste) |
| 1 tbsp | Oil,, (for sauteing) |
| 1 tsp | Oil |
| 1 no Red chilli (for tempering) 6 nos Curry leaves | |
| ¼ tsp | Mustard |
| ¼ tsp | Split black gram |
Instructions:
1. Heat a tbsp of oil and fry dry red chilies along with chopped onion until translucent. Now add chopped tomatoes and cook until it becomes soft and mushy. Frying time can vary depending on your preference. Like it slightly raw, then switch off as soon as the tomato cooks or else keep frying till everything blends well to make a thick gravy.
2. When done, let cool completely and grind along with asafoetida, coconut and salt. Add water only if its necessary or to run the mixie.
3. Heat a tsp of oil and temper using mustard, split black gram, red chili and curry leaves.
Serving Suggestions:
Serve a scoop drizzled with Gingely oil with idli or dosai
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