It has been quite a while since I had posted a chutney recipe. Chutneys are a type of accompaniment that is specific to South Asian cuisine. It is similar to relish and mustards in western cuisines. The word chutney is derived from the Sanskrit word ‘Catni’ which means to lick (courtesy-Wikipedia). There are literally hundreds of varieties of chutneys made from a wide range of spices, vegetables and fruits. Today I have posted one such chutney variety made from tomato called the Tomato chutney or thakali chutney.
Tomato chutney is one of the most popular chutney varieties in south Indian cuisine. It is most often had for breakfast along with idli and dosa. Tomato chutney is very easy to make and uses very minimum ingredients. One interesting fact about chutneys in general is that they were originally used as a method of preserving food which was later adopted by Roman and British empires during colonization.
Tomato chutney can be stored for three to four days (using the refrigerator). Also, you can customize the chutney to suite your palate by making it spicy or mild. Try this easy yet tasty chutney recipe in your home and have it with hot idlis or ghee roast along with idli podi.
Kadalai Paruppu chutney or chana dal chutney is a popular side dish to idli and dosa in south Indian homes. It is my HB’s favorite chutney. I normally prefer onion chutney but do try other varieties as well. During my recent visit to India, my MIL prepared Kadalai Paruppu chutney and after having it, I realized how much I missed it. And now, it has joined to my list of chutneys to go for when there is a time constraint 🙂 Kadalai Paruppu chutney, though is had with idli and dosa, it really goes well with idli. It is easy to make and tasty as well. Kadalai Paruppu chutney with idli, podi and gingely oil is a combination that has to be tried at least once :). As I had mentioned above, even though it is popular in South Indian homes, I have never seen it served in restaurants!? (or I might not have recognized it when served ;)) The main ingredient in Kadalai Paruppu chutney, as the name suggests, is kadalai paruppu. As with all other tasty dishes, there is a slight drawback to this chutney as well, i.e., fat. Kadalai paruppu is one of the grams that is used to extract oil and hence the fat content. However, having tasty chutneys once in a while is a welcome relief to otherwise mundane dishes, what say? Do try this recipe in your home and share your thoughts.