Chettinad Fried Chutney
by Priya Alagappan
In Chettinad food, the most important spices used are whole red chillies, and sombu (fennel seed) pattai (cinnamon), lavangam (cloves), bay leaf, karu miLagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).
I learnt this chutney from my mother in law. As she hails from chettinad region , i learnt many recipes from her after my marriage. This Vadhaki Araitha chutney is the best combination with Idli, Dosa, Adai, Wheat Dosa etc.
Chettinad Fried Chutney recipe - How to make Chettinad Fried Chutney
Preparation Time: Cooking Time: Total Time:
Makes 3 to 4 servings
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1/2 tsp chana dhal
1 green chilli
2 whole dry kashmiri red chillies
10 shallots (madras onions)
2 tomatoes
1 cup chopped coriander (dhania)
salt to taste
oil for seasoning
- Method
- Make seasoning by heat a kadai with 2 tsp of oil and add all the above ingredients one bye one.
- First add mustard seeds and let them splutter.
- After it splutters, add urad dal and chana dal.
- Fry them for a sec and add both green chillies and red chillies.
- Saute well till the colour changes.
- Now add the chopped shallots, salt and saute them for 5 mins till they turn transparent.
- Add chopped tomatoes and fry till the tomatoes becomes soft and smooth.
- Last add the coriander leaves and give a stir.
- Once its done, turn off the flame and allow to cool down.
- Grind all the mixture in a blender or mixie, coarsely.
- Transfer the chutney to a serving bowl.
- Enjoy this chutney with hot idli/dosa.