Onion Tomato Chutney | Chutney Recipes

I absolutely love the fiery red chutney which accompanies dosa/idli in South Indian restaurants.Somehow I never tried it at home since Ajay only prefers coconut chutney.Even at home,amma always made chutney with coconut.But I badly wanted to try making the red chutney so I asked Selvi,my house help if she knows to make it.This is her recipe and believe me,it's awesome.

Most recipes call for either Onions or Tomatoes but this one uses both.I like to pair it with idli mostly because the heat of the chutney perfectly balances the bland taste of the idli.It tastes delicious with Ghee Dosa too.

Onion Tomato Chutney

Ingredients

Oil - 2 tsp
Channa Dal - 1 tsp
Red chillies - 4-5,depending on your heat preference
Onion - 1,sliced
Curry leaves - 1 sprig
Tomatoes - 3 medium,chopped
Salt to taste
Jaggery - a small piece,about a tsp

Method

In a kadai add oil and saute channa dal till golden brown.
Add the chillies and saute for a minute.
Remove the dal and chillies and keep aside.
In the same pan add onions and curry leaves and saute till the colour changes to golden brown(about 5 minutes on low-medium flame).
Mix in the tomatoes and cook till the tomatoes soften and become pulpy(about 5 minutes).
Switch off the flame and add salt to taste and jaggery.
Grind to a slightly coarse paste in the mixer jar - the consistency of the chutney depends on your preference.I like it not to be too smooth with a bit of texture.
You can serve it as is or add a tadka of mustard seeds and curry leaves in oil.

Step by step Method

In a kadai add oil and 

saute channa dal 

till golden brown.

Add the chillies and saute for a minute.

Remove the dal and chillies and keep aside.

In the same pan add onions and curry leaves and saute till the colour changes to golden brown

(about 5 minutes on low-medium flame).

Mix in the tomatoes and cook till the tomatoes soften and become pulpy

(about 5 minutes).

Switch off the flame and add salt to taste and jaggery.

Grind to a slightly coarse paste in the mixer jar - the consistency of the chutney depends on your preference.I like it not to be too smooth with a bit of texture.

You can serve it as is or add a tadka of mustard seeds and curry leaves in oil.

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Akki Roti with Garlic Chutney

Wishing all of you a very Happy New Year!

So last year saw the least number of posts on the blog ever.No excuses but I really had no intention to completely ignore the blog.I started blogging because I genuinely loved sharing recipes and taking pictures and writing about li'l stories behind each of them.Maybe lack of time or maybe lack of comments/feedback or I don't know,sheer laziness?? made me almost stop blogging.Amma kept asking me when I'm going to resume blogging and I kept telling her,tomorrow or next week but somehow it never happened.

But today I decided,I am going to take extra efforts to make sure I blog every once in a while.I have already decided on a few recipes to share so that's a good thing,right?To all of you(I really don't know if someone is actually even reading the blog)please support me and put in a word,it will help me a LOT :)

Coming to today's recipe.Akki Roti was something new to me.I had heard about it but never actually ate it.I always thought it was like Pathiri,since it used rice flour but let me tell you I was wrong.Both are poles apart.Both are made with rice flour but Pathiri is usually plain,with no extra ingredients while Akki Roti can be completely customized to your liking.You could also make it plain if that's how you like it!

The Garlic chutney which accompanies it is a revelation for me.I'm not much of a Garlic lover if you may say so.But this chutney is a flavor bomb and pairs perfectly with the akki roti.It may not be a classic combination but do try it out my way once and I guarantee,this chutney doesn't disappoint :)

Akki Roti

Ingredients

Rice flour - 1 cup

Onion - 1,finely chopped

Carrot - 1 small,grated

Grated coconut - 2 tbsp

Green chilly - 1,finely chopped

Jeera - 1/4 tsp

Coriander leaves - about 1/4 cup,finely chopped

Salt to taste

Water as required to knead the dough

Oil as required to make the roti

Method

In a large bowl mix together rice flour,onions,grated carrot,coconut,green chilly,jeera,coriander leaves and salt to taste and mix well.

Add water little at a time to make a soft dough.

Heat a dosa tawa.

In a silicone mat smeared with oil(or aluminium foil/parchment paper or ideally banana leaves) keep one medium dough ball the size of a lemon.

Wet your palms and start patting the dough to form a thin roti.

Flip the mat onto the tawa and wait for a minute.Remove the mat and let the roti cook for another minute.

Smear a little oil on top and flip to cook the other side too.

Remove from the tawa and serve hot.

Step by Step Method

In a large bowl mix together rice flour,onions,grated carrot,coconut,green chilly,jeera,coriander leaves and salt to taste and mix well.

Add water little at a time to make a soft dough.

Heat a dosa tawa.

In a silicone mat smeared with oil(or aluminium foil/parchment paper or ideally banana leaves) 

keep one medium dough ball the size of a lemon.

Wet your palms and start patting the dough to form a thin roti.

Flip the mat onto the tawa and wait for a minute.

Remove the mat and let the roti cook for another minute.

Smear a little oil on top and flip to cook the other side too.

Remove from the tawa and serve hot.

Garlic Chutney

Ingredients

Grated coconut - 1/2 cup

Garlic cloves - 4-5

Red chilly powder - 1 tsp

Salt to taste

Water for grinding the chutney

Coconut oil - 1 tsp

Method

Into a mixer jar,add all ingredients except water and oil.Grind to a smooth paste adding little water.

Remove to a bowl and add coconut oil.Mix and serve.

Step by Step Method

Into a mixer jar,add all ingredients except water and oil.Grind to a smooth paste adding little water.

Remove to a bowl and add coconut oil.Mix and serve.

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Spiced Chapathi with Coconut Onion Chutney AND a GIVEAWAY!!!

I still remember the first time Ajay's amma made Chapathi for breakfast when I was a newlywed.Myself being an ardent Chapathi lover,I just couldn't wait to sink my teeth into it and it was smelling awesome.Btw,do you like the smell of chapathi getting done on a tawa?The smell of cooked atta and the ghee put on top of it just make me crave for it more and more.

The chapathis were soft and flaky plus sweet and spicy.I was too busy eating them and never asked her the recipe for it.But these are the only chapathis I make at home now.These are delicious on their own and can be had even without any accompaniment.Amma calls it 'Mammama's chapathi' because that's how her amma used to make it.

Usually Dal or Bhaji is paired with this chapathi but amma always made a coconut onion chutney and believe me,the pairing is awesome.Never thought a coconut chutney would taste so good with chapathi,talk of North-South fusion!

Spiced Chapathi with Coconut Onion Chutney

Ingredients

Whole wheat flour/Atta - 2 cups
Banana - 1,small
Green chilly - 2
Whole peppercorns - 8-10
Sugar - 2 tbsp
Salt to taste
Water as required
Oil - 1 tsp
Ghee as required
Ghee+Oil - for making the chapathi

Method

In a mixer jar add banana,green chilly,pepper,sugar and salt and grind to a smooth paste.
Add this paste to the flour and add required water to make a soft and smooth non-sticky dough.
Coat the dough with oil and let the dough rest for 20 minutes.
Divide the dough into equal sized balls.
Roll the dough into small sized chapathis and smear little ghee on top.
Fold the chapathi once into a semicircle and then fold again to form a triangle.
Roll the chapathi not to thick or thin.If you roll it too thick,it wouldn't cook well and if you roll it too thin,it wouldn't be flaky.
Cook on a hot tawa till done.One tip which amma gives is that,do not keep flipping the chapathi on the tawa.Once one side is cooked,flip and cook the other,that's it.Apply ghee+oil on top and serve.

Step by step Tutorial

In a mixer jar add banana,

green chilly,

pepper,

sugar and 

salt and 

grind to a smooth paste.

Add this paste to the flour and 

add required water to make a 

soft and smooth non-sticky dough.
Coat the dough with oil and let the dough rest for 20 minutes.

Divide the dough into equal sized balls.

Roll the dough into small sized chapathis 

and smear little ghee on top.

Fold the chapathi once into a semicircle and then fold again to form a triangle.

Roll the chapathi not to thick or thin.If you roll it too thick,it wouldn't cook well and if you roll it too thin,it wouldn't be flaky.

Cook on a hot tawa till done.

One tip which amma gives is that,do not keep flipping the chapathi on the tawa.Once one side is cooked,flip and cook the other,that's it.

Apply ghee+oil on top and serve.


Coconut Onion Chutney

Ingredients

Grated coconut - 1 cup
Green chilly - 2-3
Ginger - 1/2 ' piece
Tamarind - a small piece
Coriander leaves - 2-3 stalks
Salt to taste
Chopped onion - 1/2 cup
Coconut oil - 1 tsp

Method

In a small mixer jar add green chilly,ginger,tamarind,coriander leaves,coconut and salt to taste.
Grind to a smooth paste adding just about 2-3 tsp water.
Mix in the chopped onions and pulse for 3-5 seconds.
Add coconut oil on top.

Step by step Tutorial

In a small mixer jar add green chilly,ginger,tamarind,coriander leaves,

coconut and salt to taste.

Grind to a smooth paste adding just about 2-3 tsp water.

Mix in the chopped onions and 

pulse for 3-5 seconds.

Add coconut oil on top.

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--------Giveaway alert---------

Folks from Perfico.com were kind enough to send me personalized wine glasses of my choice and have offered to giveaway one set of the same to one lucky reader!!

As we are approaching the fag end of Mango season,I decided to make a Mango-Banana Smoothie and serve in these Wine glasses.All you have to do is comment what you would like to serve in these glasses and you could win one set which could be personalized to your choice!

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