Sweet and Spicy Tamarind Chutney For Dosa

Tamarind Chutney for Dosa

What kind of chutney is this?? This is what I used to hear from whomsoever I share this chutney with.  Finally, they end up asking for the recipe. As far as I know, this chutney is not known to many except the Naidu community located in southern part of Tamil Nadu. This chutney looks similar to North Indian tamarind chutney but we use this as side dish for all varieties of Dosa.

It has distinct flavor of spiciness, tanginess and sweetness all blended well in a single dish. We are used to this dish for more than a decade.

Tamarind Chutney for Dosa

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: 6

Sweet and Spicy Tamarind Chutney For Dosa

Ingredients:

For the Chutney:

Tamarind - 1 Lemon size ball
Dry red chilli - 4 nos.,
Garlic - 3-4 cloves
Curry leaves - 1 spring
Asafoetida - a big pinch
Water - 1/4 to 1/2 cup
Jaggery - 1/4 cup, powdered

Salt - to taste

For the seasoning:

Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 spring
Asafoetida - a pinch
Small onion / shallots - 5 nos., finely chopped

Method:

1) Slightly wash tamarind and soak it in 1/4 cup of water for 10 to 15 minutes. You can directly grind it. but soaking make the job easier.
2) After 15 minutes, grind it along with dry red chilli, garlic, asafoeida and curry leaves.

Tamarind Chutney For Dosa-Step1

3) When all the ingredients are ground well, add powdered jaggery. Continue grinding till you get the smooth consistency and find no trace of jaggery.
4) At last, add salt and mix well.

Tamarind Chutney For Dosa-Step2

5) In a pan, heat oil. Add mustard seeds and let it crackle.
6) Add curry leaves and chopped onion. Add asafoetida.
7) Saute till the onion becomes soft and translucent.
8) Add the seasoned, sauteed onion to the chutney.

Tamarind Chutney For Dosa-Step3

9) Mix well and serve with dosa. Goes well with all dosa varieties.

Sweet and Spicy Tamarind Chutney For Dosa

Notes:

1) If you use dark tamarind, reduce the quantity slightly less than the measurement specified. You can also substitute with a tamarind paste.
2) The chutney should have a equal balance of spice, sweet and sour taste. So adjust dry red chilli and jaggery according to the tamarind.
3) Do not skip to add onions while seasoning. If you don't have small onions, add usual red onions.
4) This chutney stays good for 2 weeks when stored in refrigerator.
5) Do not heat this chutney directly in flame. For heating it, just keep the bowl in hot water. Serve in small quantity.

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6 comments:

this is totally new to me.. Looks good

Literally mouthwatering here !

Yummy chutney and love the click!

Yummy chutney and love the click!

wow looks sooepr easy n yummy uma

new recipe to me,bookmarked it!!

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