Tomato Chutney

Prep and Cooking Time: 25 min.

Ingredients:

2 Medium Tomatoes

1 Inch Ginger Finely Chopped

4 Cloves Garlic Finely Chopped

½ Juice of Lime

5 Dry Kashmiri Red Chillies

1 tbsp Chana Dal (Split Bengal Gram)

1 tbsp Urad Dal (Split Black Gram)

1 tsp Kashmiri Red Chilli Powder

1 tsp Red Chilli Powder

½ tsp Sugar

Salt to taste

For Tempering:

8-10 Curry Leaves

1 tsp Mustard Seeds

1 tsp Urad Dal (Split Black Gram)

¼ tsp Asafoetida (Hing)

1 tbsp Oil

Method:

Roast the tomatoes under the grill until the skin is burnt, or on the gas hob, peel, and set aside.
In a pan, dry-roast the Kashmiri red chillies, chana dal, and urad dal on low heat, stirring consistently for 2-3 minutes. Let them cool, coarsely grind, and set the dal powder aside.
Add the roasted tomatoes along with the ginger, garlic, lime juice, Kashmiri chilli powder, red chilli powder, sugar, and salt and blend the chutney to a grainy consistency.
Add the dal powder and grind for 10-15 seconds, then transfer it to a bowl, adjust the taste, and set aside.
Heat the oil in a small pan. Once hot, add the mustard seeds and urad dal, and let them splutter for 30 seconds. Then add the asafoetida and curry leaves, pour over the chutney, and mix well.

NB:

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