This chutney is a surreal blend of tangy, sweet and spicy. It's the perfect compliment to many South Indian dishes- dosa, uttapam, mendu vada, and the list goes on and on!
I paired it with uttapam this past weekend when my brother and sister-in-law were visiting and they couldn't stop raving about it!
Recipe: Makes 4 servings
Ingredients:
For Chutney:
6 Tomatoes cut into big chunks
1 tbsp Oil
1 tsp Salt
1/2 tsp whole Cumin Seeds
1 1/2 pieces of Dry Red Mirch (Tadka Mirch)
2 Curry leaves
2 tsp salt
2 tbsp Brown Sugar
Red Chili Powder to taste
Salt to taste
For Uttapam:
48 oz of Dosa Batter/Idili Batter- Store bought or homemade!
1 Onion Finely chopped
4 Thai Chili Pepper finely diced - depends on how spicy you would want
1/4 cup Cilantro finely cut
Oil
Salt to taste
Method:
Chutney:
1. In a pot warm up oil. Once warm add in the whole cumin and let it cook until it darker brown and sputtering
2. Then to the same pot add the dry red mirch and curry leaves and cook until they both turn darker.
3. Then add the diced tomatoes and salt. Cook the tomatoes until they are cooked all the way through (15 -20 minutes). It will seem like the tomatoes have shrunk which means that they are fully cooked.
4. Then add the brown sugar. If you add brown sugar before the tomatoes are cooked all the way through the tomatoes will stop cooking and will taste sour!
5. Top with salt and red chili powder as needed.
Uttapam: (not as specific, this post was mostly to highlight the chutney)
1. Warm up a skillet until hot. Pour the batter until you have the size of a medium sized pancake.
2. Once bubbles start to form on top add the onion, thai peppers and cilantro. Pour a little bit of oil on top and around the sides.
3. Once the sides start to crisp up flip it and then let it cook until both sides are a light brown.
I love this combination but you can also serve it with sambar and methi no masalo (pickle masala)!
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