Sunday, July 24, 2011

Tomato Chutney with coco-ginger twist

This is quick fix chutney and is a great accompaniment to Teplas. Also goes well with idli, dosa...

1 tsp oil for seasoning
2 tomatoes
1 inch ginger (use less if u do not like the strong flavour of ginger)
1 tbsp coconut
2 medium hot red chillies
Mustard seeds and curry leaves for seasoning

Prep time: 5 mins Cook time: 5 mins


- Roast the red chillies in 1/4 tsp oil
- Grind the tomato, chilly, ginger and coconut in a blender and add salt to taste
- In a pan or kadai, use the remaining oil and splutter some mustard seeds and add the curry leaves
- Pour the blended mix in the kadai and let it come to a boil. Remove to a serving dish when there is no raw smell of ginger and tomtao.
- Serve with hot teplas!

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