A number of months in the past, a good friend, who’s virtually helpless within the kitchen, texted me to ask what was the best chutney she might make to go together with her breakfast. The recipe on this put up is, kind of, what I despatched to her. It’s a recipe that I personally resort to on mornings after I’m feeling lazier than standard and there’s no chutney podi. I’ve perfected it over just a few years, chopping out substances and paring it right down to absolutely the necessities for the proper style and texture. In reality, contemplate the recipe beneath as the muse you need to grasp earlier than you begin experimenting with extra substances to create a extra complicated chutney.
Tomatoes (medium), roughly chopped – four
Curry leaves – 1 sprig
Mustard seeds – 1 tsp
Hulled, cut up urad dal – ½ tsp
Fenugreek seeds – ¼ tsp
Asafoetida – a pinch
Turmeric powder – a pinch
Red chilli powder – ½ teaspoon
Oil (ideally coconut or sesame) – 1 tbsp
Salt, to style
*Heat oil in a wok, on medium flame, and add the mustard seeds.
*When they pop, flip down the flame and add the urad dal. They’ll develop into golden in about 20 seconds, at which level, add the fenugreek seeds and the asafoetida, rapidly adopted by the curry leaves, tomatoes, turmeric powder, pink chilli powder and salt.
*Stir to combine every part totally and permit the tomatoes to prepare dinner. This shouldn’t take various minutes. If you suppose the chutney is trying dry, add a few teaspoons of water.
*When the tomatoes are cooked (the peel will begin to come off the flesh, and the oil will separate), mash them flippantly with a spoon. You can depart some chunky bits, if you happen to like, for texture.
*Serve chutney with dosas, idlis, rice and even roti.
For a tomato chutney with extra complicated flavours, add any or the entire following:
Onion (finely chopped or grated)
Fresh coriander leaves (finely chopped)
Jaggery or sugar
Fresh coconut (grated)
Green chillies (finely chopped)
If you will discover them, you may also use inexperienced tomatoes, for a tangier chutney.
[The Back Burner is a blog that will talk about all things food (with recipes, of course)]