Ingredients and Method to make Sundried Tomato Chutney
Packed 1/4 cup sundried tomatoes (10 halves)
1/2 of a large red onion cut very fine (or a small onion )
1 clove garlic peeled and cut fine
2 tbsp oil
2 whole dry red chilies (or to taste)
salt to taste (I used approx 1/2 tsp )
handful of cilantro cut fine
Soak sundried tomatoes in 1/2 cup hot water for 15 to 20 minutes. Drain and reserve the water to be used later.
Heat oil in a small/ medium heavy bottomed pan. Add onions and saute until it turns transparent. Add garlic and stir a few times.
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Add dry red chilies and stir a couple of times. Add drained sundried tomatoes and stir a few times. Add cilantro and remove from heat.
Cool to room temperature and grind in a blender/ spice grinder/ mixer. This chutney can be ground to a smooth paste, but since I wanted my chutney with a little bite I ground the mixture to a coarse paste. Use the reserved water from earlier as needed to get the blades some movement in your blender and to achieve the correct consistency for the chutney. Add salt to taste and give it a another turn in the blender.
Remove and store in an airtight container.
Serve as a dip with vegetables/pita chips or use as a chutney or use as a spread in a sandwich.
This time,I used this as a spread in a sandwich with this eggless omelet with sundried tomatoes as the stuffing and loved the combination together :-)
Packed 1/4 cup sundried tomatoes (10 halves)
1/2 of a large red onion cut very fine (or a small onion )
1 clove garlic peeled and cut fine
2 tbsp oil
2 whole dry red chilies (or to taste)
salt to taste (I used approx 1/2 tsp )
handful of cilantro cut fine
Soak sundried tomatoes in 1/2 cup hot water for 15 to 20 minutes. Drain and reserve the water to be used later.
Heat oil in a small/ medium heavy bottomed pan. Add onions and saute until it turns transparent. Add garlic and stir a few times.
The copyright of this content belongs to Veginspirations.com
Add dry red chilies and stir a couple of times. Add drained sundried tomatoes and stir a few times. Add cilantro and remove from heat.
Cool to room temperature and grind in a blender/ spice grinder/ mixer. This chutney can be ground to a smooth paste, but since I wanted my chutney with a little bite I ground the mixture to a coarse paste. Use the reserved water from earlier as needed to get the blades some movement in your blender and to achieve the correct consistency for the chutney. Add salt to taste and give it a another turn in the blender.
Remove and store in an airtight container.
Serve as a dip with vegetables/pita chips or use as a chutney or use as a spread in a sandwich.
This time,I used this as a spread in a sandwich with this eggless omelet with sundried tomatoes as the stuffing and loved the combination together :-)
