Looking for an Indian condiment that’s spicy, tangy, and tasty? Then this spicy tomato chutney might be just what you need. This is my mother-in-law’s recipe, and she used to make it often when she was here with us. She has a remarkable collection of chutneys, dry powders, and thokkus that not only taste great but also enhance the flavor of any meal as a side dish. This recipe involves three steps: making the spice powder, roasting the tomatoes, and then seasoning it. You can make the powder ahead of time and use it when preparing the chutney. I agree,…
Fresh Coriander Chutney/ Dhaniya Chatni
Chutney is a must in our house the day Idli or Dosa is made. Even if I have curry of some sort, to go along I still have to resort to making chutney as we cannot imagine eating them without chutney. Since Idli or Dosa is made every week in our house, there is one type of chutney or the other: be it the plain coconut chutney, mustard chutney or raw mango chutney and I prefer using fresh coconut. DH loves to have seasoning/tadka in chutney but many a times I feel lazy to do the extra step of seasoning…
- Breakfast/ Brunch /Tiffin Varieties
- Dosa Varieties
- Easy Vegetarian Recipes
- Kid Friendly Recipes
- Low Fat Recipes
- Pickles /Chutney / Masala Powders
- Vegan Recipes
Chutney and Plain Dosa Recipe
In our house Dosa chutney or Idli chutney gets transformed from a breakfast ritual to a Friday Dinner ritual. If it is Idli one week, then it is Dosa the other week. I soak the daal and rice Thursday morning while leaving for work and grind it in the night. So by Friday evening the batter has ample time to ferment. This is the recipe I follow for dosa with good results. Here are some more recipes for Idli and Dosa. I know Plain Dosa and chutney is an easy recipe for many of us, especially for the people from…