Hot, spicy, tangy tomato chutney is perfect accompaniment with any south Indian breakfast. Or use them as a spread to lift up the taste of a simple sandwich many folds.
Ingredients:
Tomato – 2 large, diced
Onion – 1 large, diced
Split Bengal gram (chana dal) – 1 tbsp
Split black gram (urad dal) – 1 tsp
Curry leaves – 5-6
Green chilli – 2-3 or as per taste
Oil – 2 tsp
Salt to taste
For Tempering:
Oil – 1 tsp
Dry red chili – 1
Curry leaves – 5-6
Mustard seeds – ½ tsp
Split black gram (urad dal) – 1 tsp
Asafodetida – a generous pinch
Method:
- Heat a fry pan or kadhai and add oil. Add chana dal, urad dal, curry leaves and green chilli. Saute for a minute
- Add onion and saute for 2-3 minutes
- Add tomato, salt and mix well. Simmer until the tomatoes are completely done
- Turn off the flame and let it cool completely
- Blend it into a smooth paste
- To prepare the tempering, heat a small fry pan and add oil. Add mustard seeds and let it splutter. Add rest of the ingredients for tempering and turn off the heat
- Add the temper to chutney and serve