When I think of South Indian food Dosa, the thoughts always go to the chutneys that accompany this wonderfully crispy thin savory crepe. While eating at a dosa restaurant, one of my dinner companions told me how to make some of the traditional chutneys – coconut chutney and tomato chutney. Well being me I did some more research as to what other chutneys do they make. Then I found an onion chutney that intrigued me. But I wanted to try the tomato chutney as well. So I decided to combine the two recipes and here was the result! It turned out really tasty 🙂
1 1/2 cup sliced onions
1 cup tomato puree
1 inch ginger, sliced
2 tsp sweet paprika
2 tsp Kashmiri chili powder, adjust to your taste
3-4 tsp brown sugar
1 tbsp chana daal (dried chick pea), dry roasted
small piece of tamarind, seedless
salt to taste
2 tbsp oil for cooking
1 tsp Mustard seeds
1 whole dried red chili, optional
pinch of Asafoetida (hing)
In a sauce pan or wok, heat oil and add ginger. Fry until aromatic. Add onions and saute in medium to medium-low heat until the onions are well caramelized. Add tomato puree, paprika, chili powder, tamarind, chana daal, brown sugar and salt to the onions. Cook until tomato is cooked and all ingredients are well incorporated. Adjust anything that may need adjusting. Let it cool and process in a food processor until smooth. Set aside in a serving dish.
In a small frying pan, heat a little oil and add mustard seeds. Once mustard seeds starts to crackle add chili and asafoetida. Pour this mixture into the onion-tomato chutney and mix. Serve with dosa, idli or your dish of choice!