This chutney is one of the best side dishes for sabudana vada as mentioned HERE. So I started with Maharashtrian style Sabudana vada/Sago fritters and made a quick video along with step by step pictures
Normally I prepare both sambar and chutney with idly, dosa and vada we family members love that taste combination and it always gives us a South Indian vegetarian restaurant feeling Here is the easy recipe and method, make a try and enjoy
Rani's Kitchen Magic - Experience the magic, magic in the making...
In all functions of our state and hotels we can taste this coconut chutney. My mom used to grind this coconut chutney in Stone and Muller (we called AMMI in tamil), its taste entirely different from mixie grinding
), and filling the larder with many different kinds of chutney, all made by my own hand. While plum is my personal favorite, mango chutney seems to be the one that even those unfamiliar with Indian food seem to know, so I make a lot of it and gift both guests and hosts during the holidays
Today, I am going to share Tomato Pickle/Chutney recipe taught by me by my mom. It is a chutney of tomato but is also a pickle as we can store it for many many months and simple enjoy like any other pickle
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Serve this chutney with idlis, dosas, vada etc. Temper the chutney with this mixture. Once the mixture gets cold, add it to a blender/mixer along with tamarind paste, sugar, salt and about 1/4 cup water and blend into a chutney