2 large tomatoes Or 1 cup tightly packed chopped tomatoes Or 225 to 250 grams
½ inch ginger - chopped
2 to 3 dry red chilies - broken and deseeded
1 teaspoon urad dal (split and husked black gram)
4 to 5 black pepper
2 to 3 cloves
1 pinch asafoetida (hing) - optional
2 tablespoon water for grinding - add 1 or 2 tablespoon more if required
½ tablespoon oil
salt as required
½ tablespoon oil
1 dry red chili - halved and deseeded
7 to 8 curry leaves
½ teaspoon mustard seeds
2 to 3 fenugreek seeds (methi seeds)
1 pinch asafoetida (hing)
making tomato chutney
heat oil and add urad dal. on a low flame, saute the urad dal till they start turning maroonish.
once the lentils get a maroonish brown color, add broken dry red chilies, cloves, black pepper and ginger. stir for till the red chilies change their color.
then add chopped tomatoes and asafoetida. add salt.
stir and saute till the tomatoes soften. about 6 to 7 minutes on a low flame.
once the tomato mixture cools, add them to a chutney grinder or small blender.
add 2 tbsp water and grind to a smooth paste.
for tempering tomato chutney
in the same pan or different pan, heat 1 tbsp oil.
add the mustard seeds and crackle them.
then add curry leaves, methi seeds, asafoetida and one broken red chili. saute till the curry leaves become crisp.
then add the ground tomato paste. stir well.
saute for 3 to 4 minutes on a low flame. check the taste and add more salt if required.
stir again. the chutney is done and ready to be served.
this tomato chutney pairs extremely well with idli, dosa, uttapam or vada varieties. you can even serve this tomato chutney with pakoras.
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