Tomato Chutney

Ingredients

• - 1 cup ripe tomatoes
• - 2 tbsp roasted chana dal
• - 2 green chillies
• - 1/2 inch ginger
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1 dried red chilli
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare tomatoes: Wash and roughly chop 3 large ripe red tomatoes — the riper the better for flavour and colour.
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. 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. Add fried chillies and garlic: Add the fried dried chillies and 3 garlic cloves. Mix well.
5. Cool slightly: Remove from heat and let cool for 5 minutes before blending.
6. Blend: Transfer to a blender. Add salt and blend to a smooth paste. Add very little water only if needed.
7. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
8. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
9. Pour tempering: Pour sizzling tempering over the blended chutney. Stir to combine.
10. Serve: Tomato chutney should be bright red-orange and tangy. Serve with idli, dosa or uttapam.