Categories: chutney

Ingredients

• • 4 medium-sized, ripe tomatoes
• • 1 tsp chopped coriander (cilantro) leaves
• • Salt to taste
• 5.41.1.1 For Masala
• • 4 tsp vegetable oil
• • 4 tsp urad dal (black gram)
• • 2 tsp mustard seeds
• • 6-7 red chillies
• • 2 green chillis
• • 1/2 tsp asafoetida (hing)
• • Turmeric, a pinch

Directions

1. Heat the oil in a pan, and add asafoetida, urad dal, and mustard seeds. When the dal is brown and the mustard seeds start to splutter, add the red chillies and fry for a few seconds until chillies are brown. Add the green chillies and fry for a few seconds. Put this masala mix into the blender and let it cool.

2. Saute the tomatoes in the same pan with a little bit of oil, until they are cooked. Cool these in a bowl.

3. In a blender, grind the masala with a little bit of water into a coarse paste.

4. Add the tomatoes and salt, and grind into a coarse paste.

5. Add the chopped coriander leaves and mix.

6. Serve the chutney with idlis, vadas, dosas, pakodas, or with plain white rice and ghee (clarified butter) or use it for making a spicy vegetarian sandwich.

7. To use the tomato chutney as a dip, grind it into a smooth paste. The shelf life of this chutney is 2-3 days, when refrigerated.

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