Saturday, April 18, 2015



Since we make idlis, dosas and other such items for breakfast fairly often, I am always on the look out for new varieties of chutneys. These days, I prefer chutneys which call for the minimum use of coconut or don't use coconut at all.

Unlike most chutneys, this one requires the boiling of the chutney at the last stage as it is served hot. Goes well with idlis and dosas of different types.

This recipe which does not require coconut at all is adapted from Kara Chutney from Subbu's Kitchen

It tasted great so I am sharing my experience. As usual I used Byadgi Red Chillies.

  • Onions, finely chopped, 3
  • Tomato, finely chopped, 3
  • Byadgi Red Chillies, 5
  • Salt, to taste
  • Oil, 2 tbsp
  • Mustard Seeds, 1 tsp
  • Curry Leaves, 6-8

Heat oil in a kadhai and when it gets heated, add the red chillies, followed by the chopped onions, and the chopped tomatoes, along with a pinch of salt.
Saute on medium flame till the onions become translucent and the tomatoes become soft. The salt added makes the onions and tomatoes leave a little water which helps them to get cooked and become soft. 
Allow this to cool. Transfer it to a mixer and grind it to a smooth paste.
Season this ground chutney paste with mustard seeds and curry leaves.
Check for salt, and add only if required.
Boil the chutney over low flame for about 10 minutes.
Serve piping hot with idlis or dosas.

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