Tomato Onion Chutney with Cilantro
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Tomatoes: 2 large
Coriander Leaves: 1/2 cup
Green Chiles: 4 – 5
Tamarind : 1 inch piece
Powdered Jaggery: 1 tsp
Mustard Seeds: 1/4 tsp
Urad Dal: 1/4 tsp
Dried Red Chile : 1 or 2
Hing: 1/8 tsp
Oil: 1 tbsp + 1 tsp
Serves: 5 – 6 persons
Heat a tablespoon of oil in a wok. Add the green chiles, chopped onions and fry until translucent. Now add the finely chopped tomatoes and tamarind to it and cook till tomatoes are mushy. Finally add the fresh coriander leaves and let it cook for a minute. Remove from the flame and allow it to cool.
Add salt and powdered jaggery to the cooked ingredients and grind until smooth. Transfer the chutney into a bowl and set aside. Heat a teaspoon of oil in a pan. Add the mustard seeds and urad dal and let them splutter. Add the red chiles and hing and fry for a couple of seconds.
Pour this seasoned ingredients over the chutney and mix well. Serve with idli, dosa or any snacks like rava vada, poha vada, bread besan toast and onion pakora.