Mr. Pie is an ardent Dosa lover and I was not but I love the chutneys ( Coconut & Onion Tomato). Once in a while dipping my fingers in the Sambar and devouring oil coated crispy Dosas were fine but never on regular basis. After I got married to Mr. Pie, most morning breakfasts rushed us to the South Indian Food joint in Kolkata to satiate Mr. Pie’s cravings for Dosa. And I, the newly wed bride, tried to find my happiness in his. Our USA stay did burry under his love for South Indian Food, but if ever he got to know about some South Indian joint a visit became mandatory. Being a dedicated wife, head over heels in love with him, I tried few times to be a Dosa Pro, but failed miserably. I surrendered myself and took my hands off to make Dosa then onwards. Several years passed by, We grew older each year, became proud parents of two beautiful daughters and started to swank the newly bloomed gray hairs. Our food habits got changed, but one thing didn’t change, that was his love for Dosa.

Our return to Kolkata few years back reunited Mr. Pie with his long lost love. I always visualize how music plays in the background, and in a slow motion effect he is running to Dosa, embracing it passionately and the crunchy-crispy munch illuminating his face brightly as if he has accomplished the utmost happiness of his life. I started to make breakfast less and cracking the Dosa more with Mr. Pie after dropping the girls at schools. These couple of hours having breakfast together brought back our long lost romantic hours that we missed after the daughters were born (we hardly got time to sit with each other). And Dosa became a part of my life too as I started to wait to meet Mr. Dosa so that I could spend some lone hours with Mr. Pie, also the Onion Chutney I was to die for.

Onion Tomato Chutney

Print Recipe

This onion tomato chutney complements perfectly with any kind of Dosa. Store it in an airtight container and it can stay fresh in the refridgerator for 4 to 5 days.

Servings	Prep Time
1 - 1 1/2 Cup	10 minutes

Cook Time	Passive Time
10 - 15 ninutes	45 minutes

Servings Prep Time 1 - 1 1/2 Cup 10 minutes

Cook Time Passive Time 10 - 15 ninutes 45 minutes

Onion Tomato Chutney Print Recipe This onion tomato chutney complements perfectly with any kind of Dosa. Store it in an airtight container and it can stay fresh in the refridgerator for 4 to 5 days. Servings Prep Time 1 - 1 1/2 Cup 10 minutes Cook Time Passive Time 10 - 15 ninutes 45 minutes Servings Prep Time 1 - 1 1/2 Cup 10 minutes Cook Time Passive Time 10 - 15 ninutes 45 minutes

Ingredients

• 5 nos Tomato (medium) Chopped
• 6 nos Onions (medium) Chopped
• 2-3 nos Gralic Cloves
• 2-3 nos Red Chili
• 1/4 tspn Hing
• 2-3 tbspn Oil
• Salt & Sugar as per taste

Servings: Cup

Instructions

1. Heat oil. Add hing, red chilis, onion and garlic. Cook till the onion turns translucent and little brownish.
2. Add tomatos and cook till soft and oil start to separate. Add salt and sugar. cook for couple of minutes more. Turn off the flame.
3. Spread the mixture on a plate and cool. Then in mixture grinder blend it in a smooth paste. Serve.

Recipe Notes

1. After bringing out the cutney to smooth paste one can heat little oil, and add curry leaves, red chillies and mustard seeds. Turn off the gas once it starts to splutter and add it to the the chutney to enhance the flavour more. I sometime do that. But mostly I serve it as it is.
2. What I do, if I get hold of curry leaves I add it along with the hing in the beginning.
3. One can always substitute the red chilies with red chili powder or red chili paste in the chutney.

Share this Recipe

Powered byWP Ultimate Recipe

Please follow and like us:

0