Fresh Red Chillies Chutney

Fresh Red Chillies Chutney

A very simple yet very tangy chutney which surely adds zing to any meal. Fresh red chillies are deseeded and ground with garlic and spices. I tasted this chutney for the first time in Mangalore at my sister-in-law’s place. Her mom is an expert cook and she serves variety of such yummy side dishes and snacks with every meal. I made some very simple modifications to the original recipe. I roasted the chillies, tomato, and garlic to add the smokey flavor and it just works wonders.

You can make this without the tomato too. Tomato adds body to the chutney. You can adjust the lime and sugar as per taste but I would suggest not leaving out the sugar. Sugar balances the spice and sour elements and gives this chutney the tangy taste. This chutney can be served as a side dish with any meals or even as a dip with nachos, crisps, or simple vegetable crudités.

Fresh Red Chillies Chutney


Makes 2/3 cup

  • 10 fresh red chillies
  • 8 -9 garlic cloves
  • 1 tomato
  • 3 tsp lime juice
  • ½ tsp sugar
  • ¼ cup chopped coriander
  • Salt to taste


Wash and pat dry the chillies and tomato. Grill/roast the chillies, tomato, and garlic on open flame turning every few minutes till the skin looks charred. Remove from fire and cover them immediately. Once the chillies, garlic, and tomato are cooled. Peel the skin and chop them roughly. Remember to de-seed the chillies.

Grind the chillies, garlic, tomato, lime juice, sugar, and salt to a very coarse paste. Add the chopped coriander and grind again to a coarse paste. Store covered in fridge. This chutney can be served as a dip with snacks or as a side dish with any meals.

Tomato Garlic Dal (Lentils cooked with Tomatoes and Garlic)

Tomato Garlic Dal (Lentils cooked with Tomatoes and Garlic)

Dal is a part of everyday meal in India. It is a preparation of lentils with different spices and vegetables. Dal rice or dal roti is a staple diet of most of the Indian homes. Tomato dal or tamatar ki dal is one of the simplest and common dishes in Indian kitchen. You can call it the Indian comfort food. This dish is simple, tasty, and full of nutrition.

Onion and garlic are kind of banned in my home and that explains my love for these two flavors. I love the burnt garlic flavor in this dal. Plain rice or jeera rice is the best complement for this dal but I like it with hot rotis too.

Tomato Garlic Dal (Lentils cooked with Tomatoes and Garlic)


Serves 4

  • 1 cup split pigeon peas (toor/arhar dal) washed and soaked for 15 mins
  • ¼ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 inch piece of ginger grated
  • 8-10 curry leaves
  • 2 green chillies slit
  • 2 dry red chillies
  • 4-5 cloves of garlic sliced
  • 1 small onion finely chopped
  • 2 medium sized tomatoes washed and chopped
  • 2 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • ¼ tsp garam masala
  • Approximately 3 cups of water for cooking the dal
  • 1-2 cups of water (if required in case the dal is too thick)
  • 2 tsp of ghee/oil
  • Salt to taste
  • 2 tbsp chopped fresh coriander leaves


Pressure cook the dal in 3 cups of water with salt for 3-4 whistles. It should be cooked enough to be mashed when you mix it. Once the cooker is cooled, mash the dal and keep aside.

Heat ghee/oil in a kadhai or pan. Add the mustard and cumin seeds. Once the seeds pop, add curry leaves, green chillies, and ginger. Cook for 30-40 seconds. Add garlic and cook till the garlic starts browning. Add onions and cook on low flame till onions start browning.

Add tomatoes and salt. Remember the dal already has salt so add salt for tomatoes only. Cook on low flame till tomatoes are cooked and can be mashed with the back of a spoon. Add turmeric, chilli powder, coriander powder, and garam masala. Mix well and cook till oil separates.

Add the cooked dal to this and mix well. If the dal is too thick you can add ½ to 1 cup of water. Some people like the dal thick while some enjoy a thinner consistency so add water as per preference.

Check for seasoning and add salt or spice as required. Cook for 2-3 minutes. Add chopped coriander and serve with hot rice.

Sev Tamatar (Gujarati Tomato Curry)

Sev Tamatar (Gujarati Tomato Curry)

Here comes another Gujarati favorite curry. It is a perfect quick cook recipe. Like most of the Gujarati recipes, this one too is a combination of sweet, sour, and spicy.

The ideal tomatoes for this curry would be the sour tomatoes (they are called nati tomatoes in Bangalore and desi tamatar in north). I have used the roundest available tomatoes in Singapore and the curry still turned out well.

The crisp sev is a perfect complement to the succulent tomatoes. I prefer the spicy bhujiya sev available in the market. You can also use the non-spicy sev if you don’t like your food very spicy.

This crunchy curry can be enjoyed best with soft rotlis (chapati in Gujarati) and roasted Bhavnagri chillies* and a glass of chilled chaas (buttermilk) to wash the spice down. I do not prefer this as sweet as it is originally made. You can always adjust the sweet and spices as per taste.

*For roasted Bhavnagri chillies (you can use any other non-spicy chilli if you don’t get Bhavnagri chilli), just slit the chilli and line it with a pinch of salt and roast it on flame till you see black spots on the chilli.

Sev Tamatar (Gujarati Tomato Curry)


  • 2 tomatoes chopped
  • ½ cup sev
  • 3 tbsp groundnut oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds (jeera)
  • 2 green chillies slit
  • 10-12 curry leaves
  • 2 inch ginger piece grated
  • ½  tsp asafoetida (heeng)
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 4 tbsp coriander powder
  • 2 tsp sugar
  • 2 tsp lime juice
  • ½ tsp garam masala
  • ½ cup water
  • 2 tbsp fresh coriander chopped
  • Salt to taste


Heat oil in a thick bottomed deep pan (kadhai). Add mustard seeds and jeera and let them pop. Add curry leaves, green chillies, and ginger and sauté.

Add asafoetida, turmeric, chilli powder, and coriander powder and sauté and immediately add chopped tomatoes and cover for 10-15 seconds.

Uncover and add salt, sugar, lime juice, garam masala and water and mix well.

Let it cook for 3-5 mins till you see oil on top. Just before serving add chopped coriander and sev. Mix well and serve with hot rotlis.