Tired of the same old same old coconut, onion, or tomato chutneys? Here's a refreshing multi-colored, vitamin rich, tangy low fat chutney for you! No need to grate or thaw coconut! Ready in about 20 minutes! Goes great with idli, dosai, pooris, rotis, rice, doubles as sandwich spread!
1inchpiece of tamarindoptional if you need an extra tang/if the tomato is not tart enough
Chop onions, peppers, tomatoes in big chunks. Rough chopping is okay as they will get sauteed.
Heat half of the sauteing oil in a baanali(vanali/kadai) and saute all the vegetables one after another (okay to saute all the peppers together)
Remove to a plate to cool/blender after each is sauteed, until the raw smell is gone
Heat the rest of the oil and fry the urad dal and red chilies until the dal is golden in color, and the chilies are polished
Blend with the dal/chilies at the bottom of the blender, with the peppers, onions, tomato, and tamarind if using on top, without any water. The moisture in the tomatoes and onions is enough
Add salt and cilantro and give it a whirl. Remove to serving bowl
Heat the seasoning oil, when hot, pop the mustard seeds. Add urad dal and hing, and pour over the chutney
Serve with your favorite main dish!
Tnis chutney is amazing! The tang of the tomatoes, with the sweetness of the onion, and the earthy tones from the peppers with the heat from the chilies makes for a beautiful melding of flavors that will liven up any bland main dish. This is my daughter's favorite chutney after tomato chutney. Pairs perfectly with idli and dosai.