Street Style Chutney

Chutney / Thogaiyal / Dips 23 comments

Street Style Chutney – a simple and quick to make condiment that is very popular along road side restaurants in South India. This delicious chutney has a medley of flavours – subtle zing and sharpness from the raw ginger, garlic & small onions ; tangy flavour from tamarind & tomato ; heat from red chillies and aromatic flavour from curry leaves and coriander leaves. The addition of roasted channa dhal gives volume to the chutney, complements and balances the different flavours. This street style chutney can be served as an accompaniment for Idli / Dosa / Rava dosa / Ven Pongal

This chutney is different from the regular onion / tomato chutney. The small onions, tomatoes, ginger and garlic are just blended without sautéing. Hence it has the raw flavours. 

Cooking Time: 10 to 15 minutes

Serving: 2 to 3

Ingredients:

Small onion / Shallots25 to 30 (around 100 gm)
Tomato (medium size)1
Ginger1 inch piece
Garlic3 cloves
Tamarindgooseberry size
Roasted channa dhal (pottukadalai)5 tablespoon (or 50 gm)
Red chilli1 1/2 to 2
Curry leavesfew
Coriander leavesfew
Saltto taste

For tempering:

Oil1 teaspoon
Mustard seeds1 teaspoon
Hing / Asafotedia1/4 teaspoon
Curry leavesto garnish

Instructions:

  • Peel the skin of the small onions and garlic cloves. Chop the tomato and ginger into small pieces.
  • In a blender add 2 red chillies, ginger and garlic. Grind it to a coarse paste using the pulse mode.
  • To the above, add the small onions, chopped tomato, small piece of tamarind, curry leaves and coriander leaves. Grind it to a fine paste.
  • To the above paste, now add around 5 tablespoons of roasted channa dhal / pottukadalai and salt. Grind to a fine paste. Add water to get the required chutney consistency.
  • In a pan, add 1 teaspoon oil, add mustard seeds. Allow the mustard seeds to crackle. Add hing and curry leaves. Add this tempering to the chutney.
  • Serve this street style chutney along with Idli / Dosa / Rava dosa / Ven pongal.

Check out my other Chutney Varieties:

23 comments

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