How to make Spiced, Onion-Tomato Chutney at Home

South Indian Spiced, Onion-Tomato based dip is a Chutney with bright red vibrant texture and a nutty flavour and taste.

This Spiced Onion-Tomato Chutney is an easy side dish which goes well with various South Indian recipes like Dosa, Medu Vada, Idli, Bonda, Upma and so on.

This is a Chutney which does not need coconut in it. It literally takes 5 minutes regardless what you are making and it tastes terrific.

This Chutney can be made spiced or hot, depending on the number of Dried Kashmiri Red Chillies used.

The main ingredients of this chutney are Dried Kashmiri Red Chillies, Onions and Tomatoes. Apart from that I used oil, urad dal, chana dal, green chilli, garlic, ginger, asafoetida powder, mustard seeds, cumin seeds, salt, coriander powder, handful of cilantro, little water and lots of curry leaves.

Basically all these ingredients are easily available at our homes. So assemble all these ingredients on the table and start making this delicious Chutney with the simple procedure. 

Heat oil in pan, add asafoetida powder, mustard seeds, cumin seeds and sauté. Add urad dal, chana dal followed by Kashmiri red chilli and fry until it’s golden brown. Add garlic cloves, ginger and curry leaves, fry on low flame. Add onions, tomatoes, green chilli, salt, coriander powder, cilantro and mix it well. Sauté it for 5 minutes on low flame. Switch off the flame. 

Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

I generally add no water or just 1/4 cup of water in the while grinding the Chutney in the food processor.

Mainly the consistency of Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

You can serve the Chutney with any South Indian dish like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

This chutney will last for about 2-3 days in an airtight container in the refrigerator.

You can also have a look on our other dips specifically coconut chutney, mint chutney, peanut chutney, onion-tomato chutney which goes well with all the South-Indian dishes. Click a link and enjoy it.

Click the link on other South Indian dishes like:

Medu Vada

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Peanut chutney 

How to make Spiced, Onion-Tomato Chutney at Home

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Grinding Time: 2 minutes
Serves: 6-8 People
Author: The Food Root

Ingredients:

2 tbsp Oil
1 tbsp Urad Dal (Split and Skinned Black Gram)
2 tbsp Chana Dal (Split Chickpeas Gram)
3 - 4 Sukhi Lal Mirchi (Kashmiri Lal Mirchi)
1 Green Chilli, chopped
2 Onions, chopped
4 Tomatoes, chopped
3-4 garlic cloves, chopped
1 long ginger, grated
1 tbsp. mustard seeds
1 tsp, cumin seeds
8-10 curry leaves
pinch of hing (asafoetida)
2 tbsp, coriander powder 
Salt to taste
handful of cilantro leaves
1/4 cup water

Method:

1. Heat oil in a pan over medium flame and add asafoetida powder. Add mustard seeds, let it splutter. Add in the cumin seeds and sauté.

2. Add urad dal and chana dal followed by Kashmiri red chilli to give a red vibrant color and fry until it’s golden brown. Sauté till you get the rich aroma from the lentils.

3. Add garlic cloves, ginger and curry leaves and fry on low flame for 1 min.

4. Add in the onions, tomatoes, green chilli and sauté it for 5 minutes on low flame

5. Add salt, coriander powder, cilantro and mix it well. Switch off the flame.

6. Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

7. Serve with any South Indian dishes like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

Notes

1. You can make this Chutney more spicy by adding more Chillies.

2. To increase the shelf life of this Chutney, keep it refrigerated.

3. Mainly the consistency of Spiced Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

4. It tastes best with Dosa, Idli, Medu Vada, Upma, Uttapam, Pongal etc.

COCONUT CHUTNEY

Coconut chutney is a delicious South Indian appetizer with lots of sweet, savory and nutty flavor. It's one of the most famous condiments in the southern part of India. It's served as an accompaniment with South Indian dishes like Idli, Dosa, Vada, Uttapam, Upma, Flavored Rice and Pongal. If you love eating traditional South Indian food, then you should definitely consider making this chutney.

Coconuts are known for their versatility, and are frequently used in food, cosmetics and pharmaceutical products. They are a part of daily diet of many people living in the tropical and subtropical regions. They also have a religious and cultural significance in Hindu societies. Coconuts are easily grown and most widely available crop across the world. They are highly nutritious, rich in fiber, and packed with vitamins and minerals.

Coconut chutney is an amazing combination of coconut, roasted split grams, coriander leaves, ginger, and seasoned with the aroma of mustard seeds and curry leaves. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

You can refrigerate and use the chutney for 3-4 days but it's not advisable to store it for longer than a few days because the coriander and coconut will oxidize rapidly and will change it's color, so it's better to consume it fresh. If you want a little sourness in the chutney you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients. Always remember to season the chutney with mustard seeds and curry leaves for a nice essence. We love to add curry leaves as it has this pungent lemony flavor, which changes the flavor of the whole dish.

The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first. 

Click the link on other South Indian dishes like:

Medu Vada

Rava Dosa

Sambhar

Mint chutney 

Peanut chutney 

Onion-tomato chutney

COCONUT CHUTNEY

Serves: 6-8 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author: The Food Root


INGREDIENTS

1 - Fresh Coconut, grated
2 tablespoons - Roasted split gram or chana dal
3-4 springs - coriander leaves
1/2 inch - ginger, grated
2 - Green chillis, chopped
1/2 cup - water or as needed
1/2 teaspoon - Sugar
1/4 teaspoon - Cumin powder
1/4 teaspoon - Black pepper
1/2 teaspoon - Salt

Tempering

1 tablespoon - Olive oil
1 tablespoon - Mustard seeds
4-5 Curry leaves, crushed
pinch of asafoetida


DIRECTIONS

1. Dry roast split gram (chana dal) until browned, allow it to cool and keep it aside.

2. Roughly cut the coconut into small pieces or grate it then put it in the food processor with little bit of water and grind coarsely.

3. Once done, add roasted split gram, coriander leaves, ginger, green chillis, sugar, cumin powder, salt and black pepper, some more water (if needed), and grind into a fine paste.

4. For seasoning, heat the olive oil, in a medium sized pan, or a small ladle. Add the mustard seeds and allow it to crackle. When the seeds started to crackle, add curry leaves and pinch of asafoetida and stir it for few seconds. Switch off the gas and pour the hot seasoning over the ground chutney, mix well and serve!

NOTES

1. You can refrigerate and use the chutney for 3-4 days but it's better to consume it fresh.

2. Choose curry leaves that are bright, dark green without the signs of browning.

3. For grinding all the ingredients, use as little water as possible.

4. The final consistency of chutney must be somewhere between coarse and paste.

5. If you want a little sourness in the chutney, you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients.

10 Best New Year's Eve Recipes

Hello, food lovers! So, the New Year is almost here and you all must be pretty excited for the New Year’s Eve Party! We have an easy and delicious food options to share with you all which can be prepared in less than half an hour.

Here’s a collection of some easy and delicious 10 Vegetarian and Vegan Appetizers, Smoothies, Desserts and Buddha Bowls to make your New Year's Eve special. Hope you all have a wonderful New Year ahead! 🎉❤️

10 Best New Year's Eve Recipes

1. Sautéed Broccoli with Bell Peppers 

Sautéed Broccoli with Bell Peppers is an incredibly appetizing and delicious side dish that goes well with steamed rice or a vegetable platter. This colorful side dish is perfect for holidays and New Year's Eve party!!

Continue to the recipe...

2. Sautéed Broccoli and Carrots

Sautéed Broccoli and Carrots is a crispy and crunchy vegetable which will definitely surprise you! It’s a party in your mouth with lot of explosions. A perfect vegan dish that gets ready in less than 15 minutes. It fills you up quickly and tastes best with noodles, steamed rice or a vegetable platter.

Continue to the recipe...

3. Stuffed Japanese Aubergine

Stuffed Japanese Aubergine are filled with the delicious mixture of ginger, garlic, tomatoes, aubergine and a host of spices! This dish not only look beautiful but taste amazingly good! You can serve them as an appetizer or as a side dish.

Continue to the recipe...

4. Mango Blueberry Smoothie

Mango Blueberry Smoothie is a simple, healthy rich dessert which will wake up your taste-buds and gives you instant energy. This is my go-to smoothie recipe, and is vegan and gluten free. It's perfect for guests who like smoothies.

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5. Tropical Sunshine Smoothie

Tropical Sunshine Smoothie is refreshing, healthy, breakfast and quick enough for a dessert. This delicious smoothie can be made in less than 5 minutes. It's luscious, creamy texture and has a wonderful flavor. All you need is blender, your favorite fruits and milk and it's ready. And, a great smoothie for parties!

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6. Vibrant Vegan Buddha Bowl

Vibrant Vegan Buddha Bowl is packed with grains, nutrients and tons of veggies to fuel your body and mind. This fast and easy salad come together in just 10 minutes. It's exciting blend of flavors, textures and colors will keep you wanting more! This recipe is completely vegan and gluten-free. Perfect for guests who like salads or buddha bowls.

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7. Rainbow Buddha Bowl

Rainbow Buddha Bowl is a satisfying bowl of goodness, filled with cooked rice, boiled red beans, blanched broccoli, roasted bell peppers and sliced cucumber. I combined this with the almond butter lime dressing to give it a touch of sweetness and it just turned out perfect! It's perfect for guests who want to try out something different in the New Year's Eve Party!

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8. Warm Fudge Brownie with Vanilla Ice-Cream

Starting a warm and cozy weekend with a plate of Warm Fudge Brownie with Vanilla Ice-Cream topped with some chocolate sauce. It’s super refreshing, has a crisp aroma and is among the world’s most tempting treats. It's a great dessert for holidays and parties.

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9. Paneer Nugget Casserole

Paneer Nugget Casserole is a healthy, quick and easy side dish that combines the meaty texture of soya nuggets and paneer, studded with capsicum, tomatoes and peas, and, flavored with a medley of aromatic herbs and spices. Great dish to eat with breads or tortillas.

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10. Paneer Tikka

Paneer Tikka is an authentic Indian dish made from chunks of paneer and vegetables marinated in yogurt and spices, skewered and grilled to perfection! It's a perfect starter for any barbecue or New Year's Eve party!

Continue to the recipe...

These are my 10 Best New Year's Eve Recipes, let me know in the comments section below which is one is your favorite recipe?

Whether you liked Appetizers, Smoothies, Desserts or Buddha Bowls?
Also, which one or more party snacker you'll make at your New Year's Eve party? 💖

Wish you and your family a joyful, bright, prosperous, and happiest New Year ahead! 🥳
Cheers to 2020 🎉🥂

Carrot Raita | Carrot Yogurt Dip

Raita is a whipped yogurt condiment, mixed with vegetables or fruits and seasoned with cilantro, mint, chaat masala and other herbs and spices. It goes well with paratha, biryani, kabab or just as a dip with any spicy meal. Similarly, Carrot raita is a simple yogurt dip, prepared with grated raw carrot, yogurt and seasoned with mint, pistachios, chaat masala and served alongside Indian meals.

Raita has so many variations, you can add any vegetables or fruits into it. It can be sweet, salty or savoury. I added grated raw carrot but you can make raita of almost anything you like. To make a good raita use a full, fresh, thick yogurt. You can also use greek yogurt if you like. It totally depends on your choice.

I love to make carrot raita during the sizzling days of summer. It’s refreshing, looks super fancy and tastes great! The carrots make the raita lighter, healthier and fun to drink. There are more ingredients which you can add but they are totally optional. You can also use it as a spread on the bread or as a salad dressing.

The ingredients couldn’t be any simpler - yogurt, raw carrot, pistachios, mint, salt, and sugar. You could also use cilantro instead of mint for garnishing. It’s high in protein and get ready in just 10 minutes.

Did you know carrot is rich in vitamin A, B8, C and other nutrients like potassium, folate, iron, copper and manganese. There are several other nutrients that are found in yogurt as well like vitamin b2, b12, calcium, iron and magnesium. They are great for immunity, digestion and strong bones.

Carrot raita

Serves: 4-5 People

Preparation time: 10 minutes

Cooking time: 10 minutes

Author: The Food Root

Ingredients

1 large carrot, peeled and grated
2 cups yogurt, thick
1/4 cup milk or water, to adjust the consistency
1-2 tsp of pistachios, chopped
1 tsp salt
1 tsp sugar
1/2 tsp cumin, roasted
1/2 tsp chaat masala, optional
2-4 mint leaves, garnish

Method

1. In a big bowl, whisk yogurt till smooth. Add milk or little water to adjust the consistency. Give it a nice mix.

2. Add, grated raw carrot, some pistachios into the yogurt. Mix. Cover with a lid and refrigerate it for 1-2 hours.

3. Transfer to a serving bowl. Add salt, cumin, chaat masala and sugar. Garnish it with pistachios and mint. Serve!

Notes

1. You can use regular or greek yogurt in your raita, both will work well. I prefer using a thick and regular one.

2. Add 1/4 cup of milk or water to adjust the consistency of the raita.

3. I love adding salt and sugar in the same ratio. You can adjust the ratios, according to your preferences.

STUFFED JAPANESE AUBERGINE

This season my garden harvested heaps of gorgeous Japanese aubergines. We had lot of fun sharing it with our neighbours and making some delicious tasty recipes with these beauties. Japanese eggplants are long and narrow with edible seeds. They are generally less bitter and more tender than the other varieties of eggplants.

These beautiful Japanese aubergines are stuffed with the delicious mixture of ginger, garlic, tomatoes, aubergine and a host of spices! You can also add vinegar and/or soy sauce in the ratio of 1:1 to get the extra flavor, but that's totally optional. This dish not only look beautiful but taste amazingly good! You can serve them as an appetizer or as a side dish.

It's a simple, quick and healthy side dish which is low in cholesterol and rich in antioxidants, magnesium, potassium and dietary fiber.

Last weekend, my Mom cooked these stuffed aubergines for the entire family. I ate one of these babies and it was so good. It has a wonderful crispy crust on the outside and on the inside it is delicious creamy and soft.

To prepare the dish, preheat the oven to 350 degrees F. Brush the eggplants with oil and place in a baking dish. Cover with foil and bake for about 15 minutes or tender. Meanwhile to make the stuffing, add olive oil in a pan and fry ginger and garlic and stir. Add tomatoes and green chillis, stir for about 4 minutes. Using a spoon, scoop out the flesh of the eggplant and add it into the pan. Add all the spices and stir it well. Drizzle some soy sauce or/and vinegar to get the extra flavor, but that's optional. Now, give it a good stir and switch off the flame. Fill in the aubergines with the stuffing and serve warm or at room temperature with lemon squeezed over.

They can also be cooked in a gas stove. Just add oil in a pan and rotate these aubergines till it turn soft and tender. Then fill the stuffing in the aubergine and serve.

Give this a try! you will surely love it!
Happy weekend!!

STUFFED JAPANESE AUBERGINE

Serves: 3 people
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Author: The Food Root

INGREDIENTS

4 eggplants -  cut them in half lengthwise
3 large tomatoes, finely chopped
1/2 inch - ginger, grated
4 cloves - garlic, finely minced
2 green chillis, chopped
1/2 teaspoon - turmeric powder
1/2 teaspoon - cumin powder
1/4 teaspoon - red chilli powder
1/2 teaspoon - salt or as per taste
1/2 teaspoon - soy sauce (optional)
1/2 teaspoon - vinegar (optional)
1 teaspoon - lemon juice (optional)
fresh coriander leaves, chopped

DIRECTIONS

1. Cut the eggplant in half lengthwise. Then cut deep into the centre, making a crisscross pattern but not cutting through the skin.

2. Sprinkle some salt on the eggplant and keep it aside, for atleast 10-15 minutes. Then rinse thoroughly with water to remove the salt - (this step can be avoided, as we are using Japanese aubergines which are rarely bitter and doesn't need salting)

3. Preheat your oven to 180C/356F. Spread the eggplants in a single layer onto a pre-heated baking tray by lightly brushing it with olive oil. Roast it for 15 minutes in an oven, until it's evenly cooked. If they turn, soft and tender, they are done. Keep it aside and allow it to cool for couple of minutes.

4. Meanwhile, heat 1 tablespoon of olive oil in a medium pan, add ginger and garlic. Stir, for about 1 minute till it turns golden brown. Add chopped tomatoes and chopped green chillis, stir for about 4 minutes on medium flame. Using a spoon, scoop out the flesh of the eggplant and add it into the pan. Add all the spices (salt, turmeric powder, cumin powder and red chilli powder) and stir it well. Then, add handful of fresh coriander leaves, soy sauce or/and vinegar to get the flavor, but that's totally optional. Now, give it a good stir and switch off the flame. The stuffing is ready.

5. Fill in the aubergines with the stuffing and serve warm or at room temperature with lemon squeezed over.

NOTES

1. Sprinkle some salt on the eggplant and keep it aside, for atleast 10 minutes, as salting eggplant pulls the moisture from the eggplant. Then rinse it thoroughly to remove the salt.

2. For roasting the dish in a gas stove, add oil in a pan and rotate these aubergines till it turn soft and tender. Then fill the stuffing in the aubergine and serve warm or at room temperature.

3. You can also add vinegar and/or soy sauce in the stuffing to get the extra flavor, but that's totally optional.

PANCH PHORAN OKRA

Panch Phoran Crispy Okra - The best okra recipe you'll ever taste!!

Crispy okra, delicately tempered with the panch phoran, the aromatic Bengali spice mix combined with garden-fresh tomatoes! Panch Phoran mix makes a showstopping addition in this recipe. It enhances the flavor and completely transform the character of the dish. It's a ridiculously simple and tempting dish. This is an quick and easy side dish that can prepared in less than 15 minutes. You can enjoy it with roti, stuffed naan or parantha.

My mom recently surprised us with this dish. She is some sort of magician, always set to recreate the recipes and never afraid to play with the flavors and textures. The moment I looked at these beauties, I couldn't resist taking the picture for my blog and post it for you guys. I'm glad, she made this! It's an interesting side dish which you probably haven't heard of. I'm super duper excited to share the recipe with you all.

Before talking about the recipe, I want to draw your attention to this fragrant spice blend of Panch Phoran which is a Bengali 5 spice mix that's ideal for making stir fried veggies. It's a whole spice blend used in Bengali, Nepali and Indian cuisines. This spice mix is a equal quantity of five ancient flavorful seeds - fenugreek, nigella, cumin, black mustard and fennel. The best thing is you don't have to toast or grind panch phoran like other spices, they are a whole spice blend and are used as it is in cooking.

There are many ways to cook okra but this one is by far my favorite! I simply love the addition of panch phoran blend. To give a crispy flavor to the okra, sauté it for 3-4 minutes on medium high heat and do not cover the pan. I suggest not to add the mango powder in the dish, as it already has the tangy flavor to it.

Okra pods, also known as bhindi, lady finger (God knows how many names...) is a cheaply found vegetable and a good source of vitamins and minerals and low in saturated fats and sodium. Okra was never my favorite vegetable but after eating this I'll never think that they are boring. This dish is such a hit at my house. It's been made twice already! I'm very sure, you guys will love this recipe. So do try it!!

Happy Sunday to you all! Have a beautiful one!

PANCH PHORAN OKRA

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4 people
Author : The Food Root

INGREDIENTS
400 grams - Okra
2 tablespoon - Oil
1 tablespoon - Panch Phoran, whole (fenugreek, nigella, cumin, black mustard and fennel in equal parts)
4-5 garlic cloves, finely chopped
2 medium tomatoes, chopped
2 green chillis, chopped
3/4 teaspoon - Cumin powder
1/4 teaspoon - Red chilli powder
3/4 teaspoon - Coriander powder
3/4 teaspoon - Salt or as per taste


METHOD
1. Wash and clean the okra with a dry cloth. Cut off an inch portion of it's two extremes and simply slit each piece vertically.

2. Heat 1 tablespoon of oil in a pan. Add okra and sauté it for 3-4 minutes on medium high heat and transfer it in a bowl and keep it aside.

3. In the same pan heat another tablespoon of oil and add panch phoran mix, allow it to crackle.

4. Add garlic cloves and fry until it turn golden brown, about 40-50 seconds.

5. Next, add chopped tomato and chopped green chillis, sauté it on medium high heat for 3-4 minutes.

6. Add spices - cumin powder, red chilli powder, coriander powder and salt to taste, stir it gently.

7. Now add the fried okra in the pan and toss it well. Cover the pan and cook for 4 minutes on medium heat.

8. Transfer the panch phoran okra to a serving bowl and serve it with roti, parantha or stuffed naan.

NOTES
1. Use okra, that's tender and fresh.

2. Wash and dry okra thoroughly before cutting the edges.

3. You can also prefer small proportion of fenugreek seeds in panchphoran blend as it is mildly bitter in taste.

4. Unlike other spice mixes, panch phoran is used whole seeds.

5. To give a crispy flavor to the okra, sauté it for 3-4 minutes on medium high heat (do not cover the pan).