Tomato Onion Chutney

South Indian Tamilnadu hotel style spicy Tomato Onion Chutney. Red Chutney, Kaara Chutney recipe for idli and dosa.

I think the most favorite chutney for idli or dosa has to be Tomato Onion chutney. We also call this Tomato Onion Chutney as the red chutney. The Tomato Onion chutney is my savior. It can be done within 15 minutes from start to finish. I do this Tomato Onion Chutney at least twice a week. We like Tomato Onion Chutney so much that I even use it as a spread for sandwiches. Tomato Onion Chutney is quick, its super delicious and so so easy to make. I have never had Tomato Onion Chutney leftovers. OK. Enough about my Tomato Onion Chutney ramblings. Here is how to do a jill-ikka-jast super fast Tomato Onion Chutney. Not just any Tomato Onion Chutney but a house favorite Tomato Onion Chutney. Its so so so so good.

Heat oil in a pan and add in very little mustard seeds. Let it splutter. Add in the urad dal. Add in the dried red chillies. I like to use dried Byadagi red chillies. It gives a fantastic colour. You can add any dried red chilli you have in your kitchen pantry. If you like it spicy, pump up the red chillies. If you want it subtle, just use a couple of red chillies only. Fry until the urad dal is nice and golden. Its important to get the dal to golden colour for any chutney.

Add in the roughly chopped onions and the curry leaves. Fry till soft and starting to brown. About five minutes on medium flame.

Add in the tomatoes and the salt and fry in medium flame for five minutes or until the tomatoes are mushy. Adding salt with the tomatoes helps in breaking down the tomatoes. Once the tomatoes are mushy, switch off the flame. Add in the tamarind and a teaspoon of jaggery. People think adding jaggery makes the chutney sweet. But adding jaggery enhances the taste of the chutney. There is an untold rule in Tamil cuisine. Whenever you add tamarind, you also add a teaspoon of jaggery. That spicy, tangy goodness gets elevated with jaggery. So the secret to the Tomato Onion Chutney is that little teaspoon of jaggery.

Remove the mixture from the pan and let it cool slightly. Run Tomato Onion Chutney mixture in a blender / mixie to a smooth paste. Do not add any water while grinding Tomato Onion Chutney.

Here are some recipes you can serve this Tomato Onion Chutney with. Dosa Variety recipes Soft idli using wet grinder recipe Soft idli using idli rava / rice rava recipe

• 2 tablespoon peanut oil
• 1/8 teaspoon mustard seeds (use very little)
• 2 tablespoon urad dal
• 4 dried red chilli
• 1 sprig curry leaf
• 3 Medium sized onions, roughly chopped
• 4 Medium sized tomatoes, roughly chopped
• 1 teaspoon salt
• a small piece of tamarind (10 grams, one rupee coin size)
• 1 teaspoon jaggery

1. Heat oil in a pan and add in very little mustard seeds. Let it splutter. Add in the urad dal. Add in the dried red chillies. Fry until the urad dal is nice and golden. Its important to get the dal to golden colour for any chutney.
2. Add in the roughly chopped onions and the curry leaves. Fry till soft and starting to brown.
3. Add in the tomatoes and the salt and fry in medium flame for five minutes or until the tomatoes are mushy. Switch off the flame. Add in the tamarind and a teaspoon of jaggery.
4. Remove the mixture from the pan and let it cool slightly. Run it in a blender / mixie to a smooth paste. Do not add any water while grinding.
5. Serve with idli or dosa.

Notes

This chutney can be stored in the refrigerator for up to two days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Chutney
• Cuisine: South Indian

• 2 tablespoon peanut oil
• 1/8 teaspoon mustard seeds (use very little)
• 2 tablespoon urad dal
• 4 dried red chilli
• 1 sprig curry leaf
• 3 Medium sized onions, roughly chopped
• 4 Medium sized tomatoes, roughly chopped
• 1 teaspoon salt
• a small piece of tamarind (10 grams, one rupee coin size)
• 1 teaspoon jaggery

1. Heat oil in a pan and add in very little mustard seeds. Let it splutter. Add in the urad dal. Add in the dried red chillies. Fry until the urad dal is nice and golden. Its important to get the dal to golden colour for any chutney.
2. Add in the roughly chopped onions and the curry leaves. Fry till soft and starting to brown.
3. Add in the tomatoes and the salt and fry in medium flame for five minutes or until the tomatoes are mushy. Switch off the flame. Add in the tamarind and a teaspoon of jaggery.
4. Remove the mixture from the pan and let it cool slightly. Run it in a blender / mixie to a smooth paste. Do not add any water while grinding.
5. Serve with idli or dosa.

Notes

This chutney can be stored in the refrigerator for up to two days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Chutney
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/tomato-onion-chutney-red-chutney/

Recipe for Julia Child’s Classic French Madeleines de Commercy from her book way to cook. Recipe for Madeleine cookie / cake.

I saw these Madeleines beauties one night on TV for the first time in Julia Child’s French Chef episode. I was hooked right away. I was new to french food then. I wanted to try Madeleines. Like really badly. I went shopping the very next day. I went and bought the pans from Williams-Sonoma and made Madeleines right after reaching home. I was excited to see those little scalloped shell shaped beauties bake to perfection. It was a buttery, dense, delicious, beautiful little cake. Maybe a cookie. Maybe a cake. Whatever you want to call it, it turned out to be a wonderful treat.

Julia Child spoke about how Madeleines became so popular after Marcel Proust wrote about it in his monumental work “Remembrance of Things Past”. I make these Madeleines very often. Here is Julia Child’s Classic French Madeleines de Commercy adapted from her book, “The way to cook”.

Here is the recipe for Julia Child’s French Madeleines

Slightly beat the eggs in a bowl. Measure 1/4 cup of eggs into a bowl.

Then beat in the sugar and the cup of flour. Add little more egg ( a tablespoon at a time), if the batter is too dry. When thoroughly blended, set aside and let it rest for 10 minutes.

Meanwhile, melt the butter in a sauce pan, bring it to the boil, and let it brown lightly. Set aside.

Place the 1 tablespoon of flour in a small bowl and blend in 1 1/2 tablespoons of the browned butter. Paint the Madeleine cups with the butter-flour mixture. Set aside.

Stir the rest of the butter over ice until cool but liquid. Mix the butter with the last of the eggs along with salt, lemon rind and juice and vanilla.

Add this mixture to the resting batter and stir well. Allow the batter to rest for 10 more minutes. If you want a big hump in the middle which is so characteristic about Madeleines, allow the batter to rest for one hour at room temperature or couple of hours in the refrigerator.

Preheat the oven to 375 F, and set the racks in upper and lower middle levels. Divide the batter into 24 lumps of a generous tablespoon each, and drop them into the Madeleine cups. Bake in the preheated oven until the cakes are slightly browned around the edges, humped in the middle, and slightly shrunk from the cups.

Un-mold onto a rack. When cool, turn shell side up and dust with confectioners sugar for serving. (dusting is optional). They will keep in the refrigerator for a day or two in an airtight container.

• 2 eggs
• 2/3 cup sugar
• 1 cup plus 1 tablespoon All purpose flour (Maida)
• 140 grams unsalted butter
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon lemon juice
• 1/4 teaspoon lemon zest
• pinch of salt
• Powdered sugar (optional)

1. Slightly beat the eggs in a bowl. Measure 1/4 cup of eggs into a bowl.
2. Then beat in the sugar and the cup of flour. Add little more egg ( a tablespoon at a time), if the batter is too dry. When thoroughly blended, set aside and let it rest for 10 minutes.
3. Meanwhile, melt the butter in a sauce pan, bring it to the boil, and let it brown lightly. Set aside.
4. Place the 1 tablespoon of flour in a small bowl and blend in 1 1/2 tablespoons of the browned butter. Paint the Madeleine cups with the butter-flour mixture. Set aside.
5. Stir the rest of the butter over ice until cool but liquid. Mix the butter with the last of the eggs along with salt, lemon rind and juice and vanilla.
6. Add this mixture to the resting batter and stir well. Allow the batter to rest for 10 more minutes. If you want a big hump in the middle which is so characteristic about Madeleines, allow the batter to rest for one hour at room temperature or couple of hours in the refrigerator.
7. Preheat the oven to 375 F, and set the racks in upper and lower middle levels. Divide the batter into 24 lumps of a generous tablespoon each, and drop them into the Madeleine cups. Bake in the preheated oven until the cakes are slightly browned around the edges, humped in the middle, and slightly shrunk from the cups.
8. Un-mold onto a rack. When cool, turn shell side up and dust with confectioners sugar for serving. (dusting is optional). They will keep in the refrigerator for a day or two in an airtight container.

Notes

One can substitute orange zest for lemon. It tastes good too. The batter can be refrigerated over nite and baked the next day. Slightly bring it to room temperature and proceed with the baking.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 20 mins
• Category: Snack
• Cuisine: French