Tomato Chutney (Sweet and Sour)

INGREDIENTS

2 Onions (finely sliced)

500 grams Tomatoes (Finely sliced)

Urad dal - 2 tbsps

10 - 12 Dry red chilies (as per your preference)

½ tsp Turmeric powder

5 Garlic cloves (medium size)

Salt to taste

½ tbsp Cooking oil (I prefer Sesame oil)

1 tbsp jaggary (Gur) (as per your preference)

Coriander leaves

For tempering:

½ tbsp Cooking oil (I prefer Sesame oil)

½ tsp Mustard seeds

½ tsp Cumin seeds

2 Dry Red chilies

A sprig Curry leaves

Asafoetida

 

METHOD

 

1. Firstly dry roast urad dal and red chilies. Keep it aside to cool.

2. Heat oil in a wok. Once the oil is hot, add the onion, garlic, turmeric powder and saute till transparent. Add the tomatoes and cook till the tomatoes become mushy. Turn off the heat and bring it to the room temperature.

3. Firstly blend the dry ingredients (red chilies + Urad dal)

4. Now add the wet ingredients (onion, garlic and tomatoes) along with salt, jaggary and coriander leaves and grind it to a fine paste. Remove onto a serving bowl.

5. Heat oil in small tempering pan, add the mustard seeds, cumin seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off the heat.

6. Pour this tempering over the chutney and serve with idli/dosa.

Thanks and Regards,

Latha

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