Roadside tomato chutney, also known as road-fashion purple chutney, is a fiery, tangy accompaniment frequently served with dosas, idlis, vadas, and street-side snacks throughout South India. acknowledged for its ambitious flavors and colourful crimson colour, this chutney is quick to make and packs a punch with simple elements.
elements:
4 ripe tomatoes, kind of chopped
8-10 dried crimson chilies (modify to flavor)
1 medium onion, chopped (elective)
4-5 garlic cloves
1 tbsp oil
Salt to taste
Tamarind (small lemon-sized piece or 1 tsp paste)
For tempering (non-compulsory):
1 tsp mustard seeds
1 tsp urad dal
a few curry leaves
1 tsp oil
commands:
1. warmness oil in a pan. upload purple chilies and sauté for 30 seconds. upload garlic, onion (if using), and chopped tomatoes.
2. prepare dinner till the tomatoes are tender and gentle. add tamarind and salt. flip off the heat and let the aggregate cool.
3. Grind the mixture to a smooth chutney the usage of minimal water.
4. For tempering, warmness oil, upload mustard seeds, urad dal, and curry leaves. Pour over the chutney.
This chutney is spicy, tangy, and garlicky — much like the ones served at roadside meals stalls. you can pass onions for a more traditional flavor or consist of them for introduced sweetness. It pairs exceptional with crispy dosas, onion uttapam, or at the same time as a dip with pakoras. saved inside the fridge, it stays excellent for three-four days.
short, bold, and unforgettable, this roadside tomato chutney is a ought to-try for fans of highly spiced South indian avenue meals.
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