The Sambhar Chutney, Best Chutney For South Indian Dishes

Christmas is in full swing, everything is sparkling red and I have been just walking around on the streets of London doing some window shopping for checking out cute stores. If you wish to see the pictures do follow me on instagram. I wanted to buy a red winter coat and tanned boots but I will be waiting for the end of season sale. So what’s keeping you busy, how is Christmas happening in your part of the world?

Today’s recipe is to please my south Indian friends and readers. I hardly post south Indian recipes on the blog, okay let me count- yeah there are 2 south Indian post, one being south Indian flavored rice and second the capsicum massala. No it’s not that I don’t like south Indian cuisine, in fact we both love it so much that we eat it every two weeks-but always in restaurants. Soaking, grinding and fermenting the batter to perfection is what I lack- I can blame the cold weather in London or just my patience level. Anyways once a while on my visit to East Ham (south Indian place of London) I pick up the readymade batter.

With that batter I make some crispy dosas, uttapam, toast sandwiches or idlis. Hot and fluffy steamed idlis-oh they are awesome and escort it with spicy sambhar (south Indian daal)-what else would you need. What if I tell you that you forget the sambhar and instead pair it with the chutney that taste like sambhar...shocked or curious??

Yeah I am going to tell you a recipe that is truly my innovation and now I can claim it is a must try recipe- The Sambhar Chutney. The recipe needs all the ingredients that you would put in the regular sambhar but no daal-yes no boiled lentils. You just add bay leaf, mustard seeds and sambhar massala; cook it on slow flame with chunks of tomato and dash of tamarind pulp- the perfect climax. Trust me this chutney taste like sambhar- imitated flavours but easy and quick. You MUST try this.

Ingredients:

1/2 teaspoon mustard seeds/rai

1 tablespoon oil

1 bay leaf/tej patta

4-5 curry leaves

1 and 1/2 tablespoon sambhar massala (see notes)

1/4 teaspoon turmeric powder/haldi

1/2 teaspoon red chilli powder/lal mirch

Pinch aseofetida/hing

1/4 teaspoon coriander powder

Salt to taste

1 tablespoon tamarind pulp/imli (see notes)

1 large tomato/Tamatar

Method:

1. Heat oil in a pan. When hot, add in mustard seeds, curry leaves aseofetida and bay leaf.
2. Mix all the dry ingredients with 1/2 cup of water and keep aside.
3. Chop tomatoes finely and add in the pan with the above spice paste. Cover and let it cook  on a slow heat for 5 minutes.
4. Open the lip and mash the tomatoes with the back of the spoon. Mix in tamarind paste and cook covered again for 2 minutes.
5. The consistency should be semi liquid. Serve.

Notes:

Boil the tamarind in little water, apply pressure and remove the pulp. Sieve and use.

Sambhar massala/powder is easily available in any Indian grocery stores.

You can use lemon juice instead of tamarind pulp, only the colour will be slightly different.

Chopped onions, garlic and ginger can also be used.

Serving suggestions:

Taste well when served with south Indian dishes like dosa, uttapam, idli.

Great accompaniment with sandwiches and rolls and savory snacks like pakodas, dhoklas, momos or tikkis.

You can also serve as a dip for bread, nachos or crackers.

This goes well as a spread for tacos, enchiladas, frankies or pitta pockets.