bombay Chutney is a tangy, spicy, and flavorful South indian side dish that perfectly enhances poori. Made with tomatoes, onions, and a blend of easy spices, it’s short to prepare and provides a delicious zing in your meal.
Elements:
Tomatoes – 3 medium (chopped)
Onion – 1 medium (finely chopped)
green chillies – 2 (slit)
Garlic – 3 cloves (non-obligatory)
Mustard seeds – 1 tsp
Dry purple chilli – 1
Curry leaves – a sprig
Asafoetida (hing) – a pinch
Tamarind pulp – 1 tbsp (soaked in heat water)
Jaggery or sugar – 1 tsp (elective)
Salt – to flavor
Oil – 2 tbsp
Coriander leaves – for garnish
Method:
1. Cook dinner the base: heat oil in a pan. Upload mustard seeds. When they splutter, upload dry pink chilli, curry leaves, and a pinch of hing.
2. Add chopped onions and inexperienced chillies. Sauté until onions flip translucent.
3. Add chopped tomatoes and garlic (if the usage of). Cook dinner until tomatoes grow to be gentle and tender.
4. Pour in tamarind pulp and salt. Mix properly and simmer for 5 minutes until the chutney thickens slightly.
5. Upload jaggery or sugar to balance the tanginess, if favored.
6. Flip off the heat and permit the chutney cool barely.
7. Optionally, you may grind the chutney for a smoother texture or serve it as is for a chunkier consistency.
8. Garnish with sparkling coriander leaves.
Serving proposal:
Serve bombay Chutney hot or heat with fluffy pooris. This tangy and spicy chutney is likewise a extremely good accompaniment for dosa, idli, or even rice. Its brilliant flavors increase easy food and lead them to unique!
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