Aren't you tired of having the same old coconut chutney, red or green, for your dosas and idlies? This chutney may take a little more time to prepare than the coconut chutney, but it's worth it. Not only is it lipsmacking, but you can make extra quantities and refrigerate it for a couple of days. It especially goes well with a variety of adai dosas, pesarattu, rava dosa, etc.
This one, again, is something my mom makes frequently. I think she modified it from a recipe she got from Perumaal, who was an expert cook in the manager's bungalow at the plantation estates where they once worked. Even a decade ago, Perumaal looked ancient, but I hear he's still around and still going strong, God bless him!
- Onions 2, big, chopped any way you fancy
- Garlic 5 flakes
- Red chillies 4 (increase or decrease the quantity, as per your tolerance level)
- Tomato 1, big, chopped in any size
- Coriander leaves A handful, chopped
- Coconut grated 2 tablespoon (optional)
- Oil 1+1 tablespoons
- In a pan, heat 1 tablespoon oil.
- Put in the onions, garlic, and red chillies (do not break the red chillies, just remove the stalks and put them in whole). Fry till the onions are translucent.
- Now tilt in the tomatoes and fry till pulpy.
- Add the coconut (if using), fry for one more minute.
- Add the coriander leaves and salt. Remove from fire. Cool.
- When cool, grind this in the mixie to a fine paste.
- Transfer to your everyday chutney bowl and stir in the other 1 tablespoon of oil (of course, I add more!).
TIPS: I know coconut oil is going out of fashion (or is it coming back in?!) but this chutney definitely tastes better if you use coconut oil. The more, the better (health nuts, please excuse!)