A chutney a day as accompaniment to breakfast or tiffin is so required in a South Indian home. Often it involves grinding of fresh coconut with some green chillies and perhaps some chutney dal added. I often hear my elderly clients telling me they cannot eat breakfast without chutney but their diet restrictions does not permit them to include as much coconut as they would wish to.
A vegetable based chutney such as this one is the answer to such dilemmas! This recipe does not require coconut or peanuts, has vegetables as it’s base and the best part is you would not miss the coconut at all.
So if you are just looking for a new way to make chutneys or need to replace coconut or peanut in your chutney, this could be just what you would like to try out. This recipe serves as accompaniment for 4 people. Halve to serve 2 or freeze for later use.
- White radish – grate or slice thin and measure 1 level cup (about 2 medium size radish)
- Tomato – chopped, 1 cup ( about 3 small Roma tomatoes)
- Green chillies – 3-4 depending on heat preference
- Chana dal – 2 tbsp
- Vegetable Oil – 1 tbsp
- Salt – 1 tsp
- Vegetable Oil – 1/2 tsp
- Mustard – 1/4 tsp
- Urad Dal – 1/4 tsp
- Curry leaves – 4-5
- Asafoetida powder (hing powder) – a tiny pinch
- Wash, peel, radish. Slice into thin disks or grate. Measure 1 level cup.
- Clean and chop tomatoes and green chillies.
- Set a kadai / fry pan over flame, heat oil. Add chana dal, saute. When the dal turns golden brown, (fry for approx. 2 minutes) add the radish, saute over high heat for 2 minutes.
- Tip in chopped tomatoes and green chillies. Cover and cook for another 2 minutes or until the tomatoes look squishy.
- Cool and grind to smooth paste. Remove to bowl.
- Set a small fry pan / tadka pan over flame, add oil, heat ingredients for seasoning, pour over chutney.
- Serve as accompaniment to dosa, idli, vada, upma, pongal, well, actually with anything you may want to eat.