Tomato Chutney – South indian eating place fashion
Servings: 4
Prep Time: 10 mins
Prepare dinner Time: 15 minutes
Elements:
4 ripe tomatoes, chopped
1 massive onion, sliced
3–4 garlic cloves
2–three dried purple chilies
1 tbsp chana dal (optionally available, for thickness and texture)
1 tbsp urad dal
Half tsp mustard seeds
1/four tsp hing (asafoetida)
Half of tsp cumin seeds
Eight–10 curry leaves
Salt to taste
1 tbsp oil
For Tempering (Tadka):
1 tsp oil
Half tsp mustard seeds
1 dried red chili
Few curry leaves
Step-via-Step commands:
Roast substances:
Warmness 1 tbsp oil in a pan. Add chana dal, urad dal, and dried purple chilies. Sauté until dals flip golden brown.
Upload onion and Garlic:
Upload sliced onion and garlic. Sauté until onions are gentle and barely golden.
Cook dinner Tomatoes:
Add chopped tomatoes, salt, and cook for 7–8 mins until tomatoes are smooth and pulpy. Let the mixture cool.
Grind:
Switch the combination to a blender. Grind to a smooth or slightly coarse chutney with out including water (except needed for consistency).
Prepare Tempering:
In a small pan, warmth 1 tsp oil. Upload mustard seeds, dried red chili, and curry leaves. Allow them to splutter.
Mix and Serve:
Pour the tempering over the chutney. Blend nicely.
Serving thought:
Serve with dosa, idli, vada, or even chapati.
Tip: For a tangier version, add a small piece of tamarind at the same time as cooking the tomatoes.
This rich, slightly spicy tomato chutney is bursting with South indian flavors—just like to your favored restaurant!
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