This chutney I learnt from my chitte. The name comes because of its colour. This chutney can be stored for about a week.
Onion – 2
Tomato - 1
Red chilly – 5
Aniseed – ½ tsp
Gingelly oil – 2 tbs
Grind onion , tomato , red chilly and aniseed to fine paste.
Heat oil , add grounded mixture and allow to thicken for few minutes.
This chutney is best combo for idli and dosa.