Chutney's are always a hit in every South Indian household where idlis and dosas adn kichdies and upmas are a normal part of breakfast or dinner...
Most of the time we end up with no idea of what chutney to make. This is a slight variation to the regular tomato chutney.
Red onion - cut in cubes - 1 big one
Garlic - 5pods (chopped)
Tomatoes ripe - cut in cubes - 1 cup
Coconut - 1/4 to 1/2 cup
Red chili powder -as per spice required
Turmeric Powder - 1/4 tsp
Tamarind - 1.5 inch piece
Curry leaves - 10 - 15 leaves
Cilantro - a few
Olive oil or cooking oil - 2 tbsp
Coconut oil - a few drops
Hing / Asafoetida
Curry leaves a few chopped
In a kadai heat the cooking oil and when hot add the curry leaves and cubed onions and fry till it turns pink and soft.
Add the chopped garlic pods in it along with the tamarind.
Add the tomatoes, chili powder, turmeric powder and salt and let it cook till the raw smell goes
Add the coconut and fry it till the oil seperates and once done remove from the stove top and add the chopped cilantro and mix and keep.
When cool grind into a fine paste by adding water only if required.
For seasoning, in a tempering small pan add the coconut oil and when hot add the mustard seeds, urad dhal, hing and curry leaves and when the spluttering stops add it to the ground chutney and serve with hot dosas and idlis. I also eat it with rotis.