Tomato Chutney

Method

1. 1

   Prepare tomatoes: Wash and roughly chop 3 large ripe red tomatoes — the riper the better for flavour and colour.

2. 2

   Roast dried chillies: Heat 1 tsp oil in a pan. Add 3-4 dried red chillies and fry on medium heat 1 minute until they turn darker. Remove.

3. 3

   Cook tomatoes: In the same pan add 1 tsp more oil. Add 5 sliced shallots and cook 4 minutes. Add chopped tomatoes and cook on medium heat 8-10 minutes pressing down until completely soft and mushy.

4. 4

   Add fried chillies and garlic: Add the fried dried chillies and 3 garlic cloves. Mix well.

5. 5

   Cool slightly: Remove from heat and let cool for 5 minutes before blending.

6. 6

   Blend: Transfer to a blender. Add salt and blend to a smooth paste. Add very little water only if needed.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

8. 8

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

9. 9

   Pour tempering: Pour sizzling tempering over the blended chutney. Stir to combine.

10. 10

    Serve: Tomato chutney should be bright red-orange and tangy. Serve with idli, dosa or uttapam.