Basics of Indian Cooking: Tomato Chutney Recipe

This is an original recipe, after few attempts I have nailed this chutney recipe to perfection which pairs well with uthappam, dosas, idly and rotis.

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Ingredients:
4 Large Ripe Tomatoes
15 Dried Red Chilies
1 Cup Warm Water
10 Pearls Garlic
3 Sprigs Curry Leaves
1/2 Tbsp Tamarind Pulp Or a small coin size Tamarind
2 Tbsp Split Black Gram Dhal
1/4 Tsp Asafoetida
Salt as per taste
Oil as required...

Method:
Soak the dried red chilies in warm water half an hour prior to preparing the chutney. The red chilies should swell and double in size.

Heat a wok on medium flame with 2 tbsp oil. Add the black gram dhal, constantly keep stirring and fry the dhal to light brown in color.

Add the garlic, tamarind and curry leaves to the dhal and fry for few seconds.

Drain and add the soaked red chilies and asafoetida fry the chilies for a minute. The chilies should turn into deep burgundy in color.

Using a slotted spoon drain excess oil and add the chilies to a mixer jar. Add salt and splash of water grind to form a smooth paste.

Wash the tomatoes, pat dry and chop into quarters. Add a tsp of oil to the same wok start frying the tomatoes till it softens a bit.

Add the soften tomatoes to mixer jar and grind all the ingredients till well combined. Serve the chutney right away...Enjoy 😊

I have prepared this chutney recipe in bulk to freeze a portion to use later. This chutney stores well if refrigerated.