Tomato Dry red chilly chutney



  1. Coconut oil- 1 tsbps.+ 1 tbsp.; divided
  2. Onion – 2 medium; coarsely chopped
  3. Tomato – 2 medium; coarsely chopped
  4. Tamarind – a very small pieces ( 1/4 tsp. approx.)
  5. Salt – 3/4 tsp.
  6. Kashmiri dry red chilly – 3 numbers
  7. Dry red chilly – 4 numbers
  8. Garlic – 5 big cloves
  9. Mustard seeds – 1 tsp.


  1. Combine all ingredients from 2-8 and 1 tbsp. of coconut oil in a pressure cooker. Cook for a whistle on medium heat. There is no need to add any water while cooking. Open the cooker when the pressures subide. Let the mixture cool completely. Grind to a smooth paste .
  2. Heat 1 tbsp. of oil in a wok and splutter the mustard seeds. Stir in the tomato paste and mix well for a miute.
  3. Serve with ghee roast or rava dosa.
This entry was posted in Breakfast / Dinner, Chutneys & masala powders. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s