For the second day of Methi Dishes, I made a new chutney with it. I was skiptical about how it might taste when I was reading the recipe. I thought I should become adventouas and simply make it. To be frank, I am not always up to trying out something very different to my regular taste preferance.
Since fresh methi leaves don't stay for long, I was making sure I cook it as soon as I got it. However I had to skip making this chutney first time I got the fresh leaves. Then when I made Idlis for breakfast, I decided this chutney will be a great side dish for it. So along with our regular idli side dish, this was also served.
I must confess that the chutney tasted awesome, though the ginger in it was not to my liking. I am not sure why I hesitate so much to add ginger to my dishes. Somehow I try skipping ginger when it needs to be added. Imagine my shock when I had to make only Allam Pachadi for Pesarattu. I skip this and make Coconut chutney.
Coming to the chutney for today, methi leaves are felt predominantly in this chutney and it so refreshing, even with the ginger in it.
Methi Tomato Chutney
Methi leaves - 1 cup
Tomatoes - 1, medium, chopped
Coconut - 1 tbsp
Ginger - 1”
Salt to Taste
Oil - 1 tsp
Red chillies - 3
Gram dhal - 2 tsp
Hing - 1/2 tsp.
How to make Methi Tomato Chutney
Fry methi leaves first in tsp oil, till they shrink completely and remove to cool.
Add oil and roast red chillies, coconut, gram dal and hing. Roast till the coconut turns colour. Remove to cool.
Then add chopped tomatoes, cook till it turns mushy.
Cool all the roasted ingredients before grinding. Just when grinding, add ginger and add salt along with fried methi leaves.
Sprinkle required amount of water and grind to a smooth chutney.