Onion Tomato Chutney | Sangeetha Hotel Style Red Chutney

I got this chutney recipe from one of my childhood friends. According to her, this can be eaten directly from the pan without idli, dosa or anything. Needless to say, what she said is true. And my statement is, you will definitely want to eat more idlis along with this chutney.

When I made this chutney along with idlis last night, there was no leftovers. Everything was wiped clean by me and my husband. And it can be very easily prepared in 15 minutes time. It tastes exactly like the red chutney from Hotel Sangeetha which is in Chennai, and hence the name.

Servings : 2

Ingredients:

1. Oil – 2 teaspoons
2. Bengal gram dhal – 1 tablespoon
3. Dry red chillies – 3
4. Garlic – 7 cloves
5. Onion – 1/2 cup (chopped)
6. Tomato – 1/2 heaping cup (chopped)
7. Frozen or Fresh shredded Coconut – 2 tablespoons
8. Asafoetida powder – a pinch
9. Salt – as required

To Temper:

1. Oil – 1 teaspoon
2. Mustard seeds – 1/2 teaspoon
3. Urad dhal – 1 teaspoon
4. Curry leaves – a sprig

Method:

1. Heat 1 teaspoon of oil in a pan, fry the bengal gram dhal along with red chillies until the dhal turns golden brown. Then transfer it on to a plate and allow it to cool down.

2. In the same pan, add 1 teaspoon oil, garlic, onions and saute until the onions turn golden brown. Then add the tomatoes along with salt and saute until they turn mushy. Allow the contents to cool.

3. Then transfer the above contents along with shredded coconut, little water and the previously fried bengal gram dhal, red chillies into a blender and blend it to a smooth paste.

Now, take another small tempering pan, heat it with oil. Once the oil is hot, add the mustard seeds and allow it to splutter. Then add the urad dhal, fry it for few seconds followed by the curry leaves. Add these contents to the blended chutney.

4. Serve it with idli, dosa, pongal, upma etc.