Parantha is one of my favourite Indian breakfasts. A perfect Sunday is bed tea at 10:00am and then paranthas for brunch at 12:00 and then a siesta. But what makes a parantha much more tastier is what it’s served with. If you look up for parantha’s recipes on the web… the last line would go like “Serve it hot with curd/ pickle/ raita/ chutney..”. It’s almost like the accompaniment is added as a postscript. But these raitas/ pickles/ chutneys add so much more flavour to the food. Whenever we go to a traditional Indian restaurant, there will be a mint chutney, pickled onions and pickle on every table and even before the food is served, people start to taste the chutney… Well without any more introduction, here’s the recipe of my this weekend’s tomato-onion chutney!
Tomato-Onion Chutney
Preparation Time: 10 mins | Cooking Time: 15 minutes | Serves 4
Ingredients
Tomato, finely chooped 4
Onion, finely chopped 2
Green Chillies, slit lengthwise 1
Garlic –garlic paste 2 tsp
Tamarind paste 3 tsp
Asafoetida a pinch
Cumin seeds 2 tsp
Red chilli powder 2 tsp
Chopped fresh coriander leaves 2 tbsp
Chaat Masala 2 tsp
Sugar ½ tsp
Salt to taste
Oil for frying ~1 tbsp
Method
- Heat oil in a wok
- When the oil is hot, add asafoetida and cumin seeds
- Add green chillies and ginger-garlic paste. Sauté for a minute
- Add onions. Sauté for 2-3 minutes until onions are soft
- Add tomatoes. Saute for 5 minutes
- Add all other spices and cook for another 5 minutes
WOW… had forgotten comletely bout it… will definately make it this weekend with paranthas…