This dish is generally consumed as an accompaniment for idli and plain or rava dosa and other snacks.
It can be also mixed with plain rice and eaten.
This has a low shelf life. It can be prepared and left in the fridge for a day or two based on the weather. It is also very handy to use as a spread on hot toasts and sandwiches
Ingredients to serve 6 people
1 Large Onion (chopped into quarters)
2 Medium Sized Tomatoes (chopped into quarters)
50 grams Tomato Paste
Few Fresh Coriander Leaves (chopped)
For Seasoning
1 -2 Tbs Oil
½ Tsp Mustard Seeds
½ Tsp Urad Dal
¼ Tsp Fenugreek Seeds
1-2 Green chillies
2 Red Chillies
A pinch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt
Preparation
Heat the oil in the pan
Add mustard seeds, urad dal, fenugreek seeds, green chillies, red chillies and asafoetida.
Fry for a couple of minutes until the dal turns golden brown.
Add the chopped onions and sauté for 2-3 minutes.
Add the chopped tomatoes and fresh coriander leaves and fry for a further 3-4 minutes on medium flame.
Cool and grind the above into a soft mixture.
The Chutney is ready to be served.