Shallot tomato chutney

Shallot tomato chutney

Chinna vengaya chutney 

Ingredients 

Oil - 2 tsp

Mustard—1/4 tsp

Kashmir dry red chili - 2

Dry red chili - 3

Shallot: 1 cup

Tomatoes - 1 cup

Curry leaves

Salt as required

Instructions 

1. Add oil to a kadai, and add Kashmiri dry red chili and dry red chili.
2. Add the skin-peeled shallot to the same kadai and sauté well until the onion turns transparent.
3. Add curry leaves , then add the chopped tomatoes and cook until the tomatoes turn soft.
4. Add the required salt.
5.  Turn off the flame and let it cool completely.
6. Transfer it to a mixer jar and grind it to a fine or coarse paste.
7. Finally add tempering by adding a little oil, mustard, and curry leaves to a kadai.
8. Add ground chutney and turn off the flame.
9. Chinna vengaya chutney, or shallot chutney  is ready to relish with idly or dosa.