No-Coconut Red Chutney
A quick and easy no-coconut red chutney, perfect for idli or dosa, prepared in a hotel style.
Ingredients
- 2 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 tablespoon Urad dal
- 4-5 cloves Garlic
- 1 inch Ginger
- 4 count Tomato
- to taste Salt
- 10-12 count Dried red chillies
- 1 lemon-sized ball Tamarind
- 1 teaspoon Jaggery
- as required Water
- 2 tablespoon Oil (for tadka)
- 1 tablespoon Mustard seeds (for tadka)
- 1 tablespoon Urad dal (for tadka)
- 1 tablespoon Roasted chana dal (split chickpeas) (for tadka)
- 1 pinch Asafoetida (for tadka)
- 2-3 count Dried red chillies (for tadka)
- 10-12 count Curry leaves (for tadka)
Method
- 1
Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, and 2 tablespoons of urad dal.
- 2
Sauté until the urad dal turns light golden brown.
- 3
Add 4-5 cloves of garlic and a 1-inch piece of ginger. Sauté for one minute.
- 4
Add 4 chopped medium tomatoes and salt to taste. The salt helps to quicken the cooking process.
- 5
Cover and cook for 5-6 minutes until the tomatoes become soft and mushy.
- 6
Add 10-12 dried red chillies and a lemon-sized ball of deseeded tamarind.
- 7
Mix well, cover, and cook for another minute.
- 8
Let the mixture cool down completely.
- 9
Transfer the cooled mixture to a grinder jar.
- 10
Add 1 teaspoon of jaggery and water as required.
- 11
Grind to a smooth paste.
- 12
For the tadka: Heat 2 tablespoons of oil in a pan. Add 1 tablespoon of mustard seeds, 1 tablespoon of urad dal, 1 tablespoon of roasted chana dal, and a pinch of asafoetida.
- 13
Sauté until the dals turn light golden brown.
- 14
Add 2-3 dried red chillies and 10-12 curry leaves. Cook for a few more seconds.
- 15
Add the prepared chutney paste to the tadka. Rinse the grinder jar with some water and add it to the pan.
- 16
Mix well and cook until the chutney starts to bubble.
- 17
The no-coconut red chutney is ready. Serve with idli or dosa.
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