Name: Tomato Red Chili Chutney recipe by Sujata Hande-Parab at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Byadagi Mirch/chilli– 4; Spicy chilli – 2; Urad Dal/ Split black lentils – 1 tsp; Grated fresh coconut – 1 ½ tbsp; Onion thinly sliced – 1 medium; Tomato – 2 ½ large; Salt as per taste; Oil – 1/2 tbsp

ABOUT Tomato Red Chili Chutney RECIPE

This tangy, sweet and sour chutney tastes awesome with any type of rice crepes or snacks. Easy and can be stored in the freezer for a week or two. Byadagi Mirch is been used to give nice colour, spicy to increase spiciness and coconut is been added to get dish nice sweet taste.

Ingredients Serving: 4

Byadagi Mirch/chilli– 4
Spicy chilli – 2
Urad Dal/ Split black lentils – 1 tsp
Grated fresh coconut – 1 ½ tbsp
Onion thinly sliced – 1 medium
Tomato – 2 ½ large
Salt as per taste
Oil – 1/2 tbsp

Instructions

Add oil in a non-stick pan. Add urad dal or Split black lentil and red chillies. Stir for few seconds.
Add roughly chopped onion. Cook till translucent.
Add roughly sliced tomato. Cook until tomato softens.
Add fresh grated coconut. Cook for 1 minute. Keep stirring in between.
Add salt. Mix well.
Grind it together into fine paste.
Serve along with rice crepes, dosa, uttapam, samosa or any snack.

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