Tomato and Dry Red Chilly Chutney
Recipe by Content Writer
A tangy & spicy mix of pure tomatoes, red chillies & spices, this chutney simply makes sandwiches irresistible. The garlic & ginger adds extra spicy zing which in turn compliments the tangy tomatoes & red hot chillies.
Heat 1 tsp oil in a pan. Fry the dry red chilies until they turn crispy and brown. Leave aside to cool.
Crush the dry red chilies in a mixer. Add the pearl onions and crush them. Finally add the chopped tomatoes and grind everything together.
Heat 2 tsp oil in a pan. Add the above ground mixture and a few curry leaves to it. Stir the mixture at medium heat until the oil separates. It won’t take more than 6 – 8 minutes. Serve with idli/dosa. It will keep for a few days in the refrigerator.
Tip: You can add more chopped tomatoes or pearl onions to make it less spicy.
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