Superfast, Super quick , Super delish and uses ingredients most often found in your pantry . The best part about this is the fact that it is so versatile and has a burst of flavors all in one. You can keep the consistency thick enough to make it into a sandwich spread, or add a dollop on your burger when grilling. Or thin it out a bit and it become the most awesome chutney for Idli, Dosa(i), Adai, Upma .. You name it! Slightly vary the flavor and you have a super hit dip on your hands for those multi grain chips.. Oh! you can let your imagination run wild. But trust me, this is one chutney you will not regret to add to your list of must- do’s or repertoire.
Channa Dal or skinned peanuts : 1 Tbsp
tamarind paste : 1/2 tsp
Onion : 1 big , Chopped fine
Tomato: 1 big Chopped fine
Carrots: 1 big, peeled, Chopped fine
Cilantro : 1/4 cup, Chopped fine
Mint: 1/4 cup ,Chopped fine
Oil: 2 tsp
Green chilies : 2
Red Bydagi chilies : 2
Salt : 1 tsp
In a skillet, heat one tsp of oil and fry the channa dal or peanuts if using to golden brown.
Also add in the red Bydagi chilies and fry them. Next add in the green chilies to fry it a bit more.
Scoop it all out in a plate to cool it down a bit.
Add in one more tsp of oil in the same skillet and fry the onions, tomatoes and carrots in the sequential order. Take care to ensure these are nicely cooked/sautéed.
Turn off the flame and add in the chopped cilantro and mint and stir it in. The residential heat in the pan is enough to slightly wither the greens and take the edge of the raw nature of it.
Scoop this out on a second plate to cool the contents.
In a blender, dry grind the channa dal or peanuts with the red chilies initially into a dry rough grind. Next add in the green chilies, tamarind paste, sautéed veggies and salt and blend very well without water.
Add in a few tablespoons of water to thin out according to need , but ensure it is given a final whirl in the blender before use.
That’s it! Simple and ready for a multitude of uses.
Don’t’ have channa dal or peanuts? Try using split urad dal or almonds. Works like a charm and don’t be shy to experiment a bit.
Don’t have red Bydagi chiles?Add in a tsp of kashmiri mirch powder or simply exclude it from the recipe.
Mint and cilantro can be mutually exclusive in this recipe or added with a bit of sweet basil and you have a completely different flavor.
Add in sautéed ginger and introduce a new variation to this.Want to add garlic? Yes yes you may do so, but ensure again it is sautéed very well.
Uses: sandwich spread, relish, topping, accompaniment to dosas, idli, rotis, upma and more, dip for multi grain chips and crackers, veggie dips.
I often get into one of those “ I so need to clean the pantry “ moods .. especially when I have something major lined up. In this case , it was prepping for the 30 day salad event and with 2 family birthday part events lined up, including one with a herd of teenage boys in the house (shudder ) running amok fueled high on pizza and cake. If you think that’s bad, you see I have another one lined up in 48 hrs – this time it’s a bunch of rising first graders ! Try pizza, cupcake and juice this time .. Plus we do have a family and friends grilling event lined up as well. I love my life .. if I don’t have enough madness thrown at me, I am capable of self- inflicting it! And old habits die hard. You see , I would be one of these maniacs who believed that chasing the dust bunnies and labeling the containers, yields to peace of mind. After all, I would be the one majorly cleaning up my room before an exam !
In any case, I am digressing . So on one of these infamous treasure hunts through the pantry, I discover a stack of cans –3 organic Kirkland tomato paste and 3 cans of Hunt’s diced tomatoes to be precise. I toyed with making homemade pasta sauce vs a nice tomato relish in the tradition Indian style. And guess which won???
Prep time : 10 min Cook time 30-40 min
Organic Tomato Paste : 3 cans
Diced tomato in juice : 3 cans ( blended )
Flavorless oil : 3 tsp
Mustard seeds : 2 tsp
Asafoetida : A generous pinch
Curry Leaves : 12 – optional. Washed and dried thoroughly
Tamarind paste : 1 tsp
Fenugreek seeds or Methi seeds : 1 tsp
Red chilli powder or Parika powder : 1-2 tsp
In a nonstick pan, dry roast 1 tsp pf fenugreek seeds and mustard seeds till they sputter and you notice a faint red color on the former. Let this cool down and pulverize it to get a smooth dry powder and set it aside.
In a nonstick wok or big sauce pan , heat the flavor less oil and add in the Hing and 1 tsp of mustard seeds.
Once the mustard seeds sputter add in the blended ( run the diced tomatoes in their juices in a blender to smoothen it ) tomatoes and stir.
Cover partially and let the mixture reduce to half its volume. In effect you are trying to get rid of the water content through heat reduction.
Now add in the paste of the tomatoes from three cans and stir it well along with the added teaspoon of tamarind paste.
You will see the mixture thickening considerably.
Let it thicken some more and then add in the salt, and chilli powder and stir well.
In about 10-15 minutes, you will see the mixture thickened to a soft jelly consistency. Take care not to work this on very high heat.
Now add in the pulverized mixture of fenugreek and mustard seeds – 1 tsp. Stir well and turn off the flame .
Let this cool down completely before storing it in a dry mason jar.
Work the mixture on medium high heat. The idea is to get rid of the water content. Working on very high heart will risk the mixture getting burnt.
Add in the fenugreek mustard seeds at the penultimate stage. You really do not want to add it in early on. It might result in bitterness been imparted .
If you choose to add in the curry leaves, it needs to be added in the stage before you add in the blended tomatoes.
Check the spice and salt levels before you add in the dry powder mix.
This is a great side and accompaniment for Idli’s, Dosa’s, Bread and more.