Thenu’s Kitchen

Makes 2 cups of chutney

This is a slight variation from the Onion Chutney.
Basically add tomato to the ingredients list and you got it.
I usually make Onion chutney and divide them into 2 portions. I saute 1 large Tomato along with some pre sauted onions and grind along with one portion of the Onion Chutney. Clear as mud?! Well let me give you the separate instructions anyway.

• Roast the following in very little oil:
  2tbsp Channa dhal
  1tbsp Urid dhal
  2 long red chillies
• Grind the above to a fine powder along with
  3 half inch coconut pieces (I use the bare minimum, can go liberal)
  very little ginger
• Fry the following until onions turn slight brown:
  2 medium chopped onions
  2 chopped garlic cloves
  salt per taste
  half inch tamarind piece
• Add 1 large Tomato and fry until oil leaves
• Transfer the contents and cool down to room temperature
• Grind them to a fine paste
• Mix the dhal powder to this paste and grind all to mix them evenly
• Adjust salt
• Optional: season a little oil with curry leaves, red chilly, mustard seeds, cumin seeds if you wish
• Serve with Idli or Dosai

Makes 2 cups of chutney

1. Roast the following in very little oil:

• 2tbsp Channa dhal
• 1tbsp Urid dhal
• 2 long red chillies

2. Grind the above to a fine powder along with

• 3 half inch coconut pieces (I use the bare minimum, can go liberal)
• very little ginger

3. Fry the following until onions turn slight brown:

• 2 medium chopped onions
• 2 chopped garlic cloves
• salt per taste
• half inch tamarind piece

4. When onions cool down to room temperature, grind them to a fine paste

5. Mix the powder (got from step 2) to this onion paste and grind all to mix them evenly

6. Adjust salt

7. Optional: season a little oil with curry leaves, red chilly, mustard seeds, cumin seeds if you wish

8. Serve with steaming Idli or Dosai