July 28, 2014

Ginger - Tomato Chutney

This spicy red chutney with ginger flavour is the ideal side dish for Idli, dosa, kuzhipaniyaram, Aappam and Oothappam. It's also good for digestion and can be refrigerated and used for four or five days... !important


Small onions 15
Ripened Tomatoes 5
Ginger 2 pieces of 1 inch size
Red chillies 7
Tamarind – a small gooseberry size
Black gram  1 tea spoon
Bengal gram 1 tea spoon


Heat 1 tea spoon of oil in a pan and roast the two grams with red chillies to brown colour and transfer them to a plate for cooling.

Then heat the pan with a tb spoon of oil and add onions and fry for 3 to 5 minutes. Then add chopped ginger and tomatoes and fry for 5 minutes. While frying add required salt and tamarind.

After everything cools down grind it in a mixer. If it is for a single day use the chutney is ready now. If you wish to keep it for a week then transfer it to a microwave bowl and add 2 tea spoons of oil and microwave it for 7 minutes. 

Note: Since this chutney suits well for the traditional tiffins, using gingelly oil for frying the ingredients gives nice aroma and taste.