This is a very spicy chutney. Though, the spice level can be altered by the number of red chillies used, it can be really red-hot spicy. The colour of this chutney is very appealing. With the soft dosai/pancake on a banana leaf, there is the creamy coconut chutney, tangy coriander chutney, the spicy tomato chutney and not to leave the gingelly oil mixed gun powder chutney.
Be it the steaming hot idlis/steamed rice cakes, the soft or crispy dosais, the lentil dosais or the different kinds of uthappams (recipe shortly), this chutney is a deadly combination.
All the chutneys taste the best with gingelly oil. If gingelly oil is not available, any cooking oil can be used. I have 4 red chillies for 4 ripe tomatoes since my red chillies are very spicy. So, depending upon the spice of the red chillies one can alter the number of chillies.
Ingredients (serves 4)
- ripe red tomatoes (medium) – 4 no.s
- onions (medium) – 1 no.
- garlic cloves – 6 no.s
- red chillies – 4 no.s
- freshly grated coconut – 1/2 cup
- salt – to taste
- oil – 6 tbsp oil – preferably gingelly oil
- kadugu/mustard seeds – 1 tsp
- ulundham paruppu/urad dal – 2 tsp
- curry leaves – a few
Method of Preparation
Step – I
- Take 1 tbsp oil in a pan
- Keep the burner in medium position
- Fry the garlic cloves till golden
- Add the sliced onions and fry them till they become opaque
- Add the red chillies and grated coconut
- Let the coconut roast for a while
- Add the randomly cut tomatoes and saute till they become soft
- Simmer and let this mixture mix up well for about 5 minutes
- Turn off the stove and let the mixture cool
- Take the above mixture in a blender, add salt and blend well till smooth.
Step – II
- Take 3 tbsp oil in a pan
- Add 1/2 tsp mustard seeds and let it splutter
- Add 1 tsp urad dal and let it turn brown
- Add half the curry leaves
- Now pour in the blended chutney into the pan
- Let the chutney mix well and become little thicker
- This might take about 5 minutes
- Chutney is ready.
- Separately heat 2 tbsp gingelly oil, add mustard seeds
- When they splutter add urad dal and curry leaves
- Pour on top of the chutney
- This thaalippu makes a big difference to the consistency, taste and glowy tempting looks of the chutney (see picture)
- The first picture is after the chutney is done. The coconut and tomatoes literally swallow the entire oil and the chutney is left with no glow
- The second picture shows the make-over the chutney has had!
Oh! poor me!
the chutney make-over
- The number of red chillies to be used would depend on the spice quality of the red chillies.
- If one would like to omit garlic and onions, these can be avoided and two tsp of grated ginger can be used and the number of red chillies can be reduced
- This chutney would need more oil to compensate the spice of red chillies. If one prefers to use lesser oil, go on
- Still I would recommend reducing oil while the blended mixture is cooked. The last thaalippu helps in the balance of the spice
- This Blogger and blog would not hold responsibility for the result of the chutney or consumer consequences.