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A fiery and tangy South Indian chutney made with tomatoes, onions, and red chilies. This vibrant red chutney is the perfect spicy kick for idli, dosa, and uttapam, ready in under 25 minutes.
For 4 servings
Sauté the base ingredients
Cook the tomatoes
Cool and grind the mixture
A fiery and tangy South Indian chutney made with tomatoes, onions, and red chilies. This vibrant red chutney is the perfect spicy kick for idli, dosa, and uttapam, ready in under 25 minutes.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 146.46 calories per serving with 2.04g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or side.
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Prepare the tempering
Combine and serve
To make a Jain version, omit the onion and garlic. You can increase the quantity of tomatoes slightly to compensate.
For a healthier, lower-oil version, you can steam the onions and tomatoes instead of sautéing them before grinding.
Reduce the number of dried red chilies to 1-2 and use Kashmiri chilies, which provide color without much heat.
Use canned diced tomatoes instead of fresh ones to save on chopping and cooking time. Drain the excess liquid before using.
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