Categories: chutney

Ingredients

• Tomato – 2
• Ginger – 3 inch piece
• Dry Whole red chillies – 6
• Urad dal – 1 tbsp
• Mustard seeds – 1 tsp
• Salt – to taste
• Oil – 1 tbsp

Directions

1. Heat 1/2 tbsp of oil in a kadai. Add urad dal and when it gets roasted add the dry red chillies and roast for a minute. Keep aside.

2. Add peeled ginger pieces and sauté till the ginger shrinks a bit and becomes soft. Keep aside.

3. Add the chopped tomatoes and sauté with a pinch of salt till it shrinks and becomes soft too. Let it cool. Grind everything together with salt using little water to a fine paste.

4. Heat the remaining oil in the same kadai. Add mustard seeds. When it splutters add the ground chutney to the tempering and cook for a minute and transfer to the serving bowl.

5. Serve with steaming soft idlis, crispy dosas or flaky rotis.

6. Notes:

7. You can opt out ginger and instead use garlic or use both.
8. You can also add little coconut if you want the chutney to be more thick.

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