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Tomato Dalia Chutney

14 Oct

Tomato Dalia Chutney.

Tomato is roughly chopped and ground into paste. Onion is finely chopped and fried in oil along with spices. Tomato puree is cooked in oil till done and dalia powder is mixed in. Serve tomato dalia chutney with steamed rice or with roti etc.
Makes: around 4 Servings of Tomato Dalia Chutney.


Tomato 2
Onion 1/2
Green Chiles 1 – 2
Garlic 2 Cloves
Dalia 2 Tbsps
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Grind dalia/ roasted gram into fine powder using a spice grinder.
Mix dalia powder with few tablespoons of water to make thick paste.
Wash and roughly chop the tomato.
Grind tomato into coarse paste.
Remove stem, wash and slice the green chile.
Peel and grate the garlic cloves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic and green chiles.
Fry briefly, stir in chopped onion and salt.
Fry till onion turns translucent, stir in tomato puree.
Cook till tomato mixture is thick and cooked.
Stir in dalia powder mixture and remove from heat.
Serve tomato dalia chutney with steamed rice or with roti etc.
Notes: Make sure tomato is cooked well before removing from heat.

Suggestions: Add green chiles and red chili powder according to spice preference.
Variations: Check other recipes with tomato here.
Other Names: Tomato Dalia Chutney.