Tomato Chutney

Serving : 2 Persons

Ingredients :

• 2 Teaspoon Oil
• 2 Teaspoon Split Bengal Gram (Chana Dal)
• 8-10 Curry Leaves
• 4-5 Dry Kashmiri Red Chillies
• Pinch of  Asofoetida (Hing)
• 2 Tomatoes (Finely Chopped)
• 1 Teaspoon Mustard Seeds (Rai)
• Tamarind Pulp (To Your Taste)
• Salt To Taste

Method :

• Soak Tamarind in water for 30 minutes, squeeze out the pulp after tamarind softens.
• Soak Dry Red Kashmiri Chillies in water for 30-40 minutes.
• Heat 1 tsp oil in a pan and roast chana dal till it turns golden.
• Add curry leaves, soaked Red Kashmiri Chillies and pinch of hing.
• Add chopped tomatoes and salt to taste.
• Cover and cook till tomatoes softens. Cool it to room temperature and grind it to a smooth puree.
• Add tamarind pulp to your taste.
• Heat 1 tsp oil and add Rai (mustard seeds), let it crackle and add 1 dry red chilli.
• Pour the tempering on chutney and it is ready to serve.

Tomato Chutney is a south indian accompainement usually served with idlis, dosas, medu wadas or steam rice.

Keyword: Chutni, Chatni, Dip, Sauce