One of the best things about south indian food is its spread of chutneys and gravies and other accompaniements. Every region in India have their own version of hundreds of dishes. As far as chutneys go, almost every home in Tamil Nadu must have their own spin on chutneys. My quest is for finding somany different ways of cooking this lycopene filled tomato – so fleshy and juicy, sweet yet tart and pretty much a fruit in every style of indian cooking. When Madhuri poster her spin, I was a goner. I had to make it the vvery same day and I loved the crunchiness of the coconuts thrown in at the end! Simply fingerlicking delicious. Yes, its that good!
1 Medium Onion,
3 Beefsteak/ Heirloom/ Roma or 5 Indian tomatoes.
3 Pods of Garlic.
2-3 Red Chillies to suit your spice buds.
Lime sized ball of tamrind.
2 Tbsp of Jeera seeds.
1/2 Tsp Turmeric Powder.
Salt to taste
A fistful of cleaned and chopped corrinader leaves.
1 Tsp Oil.
1 Tsp Mustard Seeds.
Pinch of hing.
- Heat 2 Tsp oil in a wok and add the cumin seeds. Allow trhem to splutter.
- Add the finely chopped onions and then the turmeric powder. Saute for a couple minutes until they onions turn translucent and begin to sweat.
- Add the diced tomatoes, garlic pods, red chillies, and the tamarind and cook unitl the tomatoes turn mushy and reduces to pulp. By now all the ingredients would have cooked well and marinated in the wok.
- Remove from the flame and allow to cool for a couple of minutes.
- Now tranfer to a mixer jar and give it a quick pulse.
- Finally add the grated coconut and spin for a few pulses. I preferred the coconuts bits to be crunchy and hence never ground to a smooth paste.
- Temper with the ingredients mentioned and mix them all in.
- Deliocious tart and crunchy chutney is ready!
- and yes…thank you, I know you loved it. Leave your thoughts for me!