Ingredients
- 10 Small onions
- 1 Small tomato
- 8 garlic small vareity
- 2 tablespoon chana dal
- 2 tablespoon coconut grated
- 7 Dry red chillies
- ⅛ teaspoon asafoetida
To temper
- 2 teaspoon Oil
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 sprig curry leaves
Chutney made from onion, tomato, and garlic has a particularly unique flavor and consistency. The taste and heat pair perfectly with idli dosa.
My mother-in-law mentioned this chutney yesterday, and it sounded delicious. Idli was on the breakfast menu today. I therefore decided that I would do it today. With the exception of the ratio and the garlic, it had a flavor comparable to onion-tomato chutney, contrary to what I had initially anticipated. Yet, it was a welcome change and delicious as well. Even with a single ingredient adjustment, the flavor is different.
Although I powdered it finely, you can also grind it coarser for a distinct flavor. Furthermore, I sauteed quite well, but a little sauteeing is sufficient. I don’t know why I felt it was different to try, but all of a sudden I thought it was the same onion-tomato chutney. It was a welcome break from the regular ones, though, after I had ground.
GARLIC, ONION, TOMATO, AND CHUTNEY RECIPE:
- assemble all the components. Asafoetida, chana dal, and red chili are first roasted in a heated kadai over a medium temperature. Set apart.
- Curry leaves and mustard are added as a tempering agent. the serving basin with a pour. Add 2 teaspoons of oil, some rough minced onion and garlic to the same kadai. allow it a minute to cook.
- To soften the tomatoes, add them to the pan after they have been chopped.
- After everything has cooled down, combine the red chili, chana dal, asafoetida, coconut, and salt in a blender.
- Add powder to it and then tomato, onion, and garlic that has been sautéed. Add a little water, then blend until the chutney is quite smooth. Add to tempered object
Serve best with warm idli or dosa.