Try this tangy tamarind tomato chutney with any kind of dosa’s and Idli. You can store it in a bottle and keep it in a fridge for two to three days.
Ingredients :-
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Curry leaves – 6
- Garlic – 12 piece (if the pieces are big, you can increase the number if it is too small)
- Ginger- 2 inch
- Green chilli – 3 number
- Cashew nuts – 6 to 7
- Grated coconut – 1/2 cup grated coconut (optional)
- Mint – 1 bunch (optional)
- Red chilli- 4 number
- Salt – to taste
- Tamarind – 30 grams
- Tomatoes – 10 number (medium)
For tempering :
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Curry leaves – 8
- Red chilli – 2 broken
- Hing – a pinch
- Urad dal- 1 tsp
- Green chilli – 2 to 3 (chopped)
Method :-
- Heat oil in a pan add mustard seeds, cumin.
- When the mustard seeds starts spluttering add curry leaves,red chilli, hing, ginger, garlic cashew and tamarind and saute.
- Now add green chilli , salt and tomatoes.
- Now cook ,covering in between.
- Once done, let it cool.
- Once it gets cold, blend this mixture, add water to adjust the consistency if required.
For Tempering :
- Heat oil in a pan.
- Add mustard seeds,cumin seeds.
- Now add hing, curry leaves, chopped green chilli and fry.
- Now pour this to the mixture and mix well.
Note :- You can adjust the quantity of chilli and tamarind as per your taste.
