Friday, 15 August 2014

Mallipoo Idli with Rojapoo Chutney what a lovely( flowery) combination☺.

Chettinad Roja Poo Chutney
Tomatoes big( Apple or Roma variety) - 2 numbers
Shallots / small onions - 10 numbers
Dried red chillies - 7 numbers
Tamarind paste - 1/4 tsp
Salt to taste
Oil - 3 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Chettinad Red Chutney
1. Add 2 tsp oil in pan, add red chillies followed by onion and sauté for few seconds, then add tomatoes and tamarind paste, sauté on low heat for 2 mins. Remove from heat and allow mixture to cool.
2. Grind the cooled mixture along with required salt and very little water if required. Remove the chutney to a bowl.
3. Again heat 1 tsp oil in a pan, add mustard seeds and curry leaves, sauté and add this tempering to the chutney and mix well.
Serve Roja Poo Chutney

Chef's tip
1. Traditionally country tomatoes which are sour is used for this chutney. Since I used apple tomatoes aka banglore tomatoes I used 1/4 tsp tamarind paste for sourness.
2. Substitute 1 big onion instead of shallots.
3. Add red chillies according to your taste.