Tangy Tomato Chutney

Chutneys are an integral part of every Indian household. Every state in the country has its own chutney. While nobody has actually counted, there must be countless chutneys prepared across the length and breadth of India. In addition, each household has it’s own variation of each chutney. These ‘dips’ or accompaniments are very easy to prepare and taste yum. I cannot imagine a week when no chutney is made in my home. In fact, it is made almost every alternate day. And one can go on without repeating the same recipe for a year!
The most popular South Indian chutney is made from coconut. But the tomato chutney is a very close contender for the top spot. Do enjoy this very tasty and tangy tomato chutney.

Tangy Tomato Chutney

2 large tomatoes, chopped
2 cloves garlic
1 tsp split black gram (urad dal, ulutham parupu)
1 tsp Bengal gram (chan dal, kadalai parupu)
1/4 tsp fenugreek seeds (methi dhana, venthiyam)
2 dried red chillies (adjust according to taste)
A pinch of turmeric powder (haldi, manjal podi)
Salt to taste
To Temper
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp split black gram
A pinch of asafoetida (hing, perunkayam)
1 sprig curry leaves
Heat a wok and add the split black gram, Bengal gram, dried red chillies and fenugreek seeds
Roast on medium flame till you have a nice aroma (don’t burn the chillies) and the lentils turn golden brown
Add the garlic and tomatoes and continue to saute
Once the tomatoes are well cooked, add turmeric powder and salt
Mix well and remove from flame
Set aside to cool completely
Then transfer to a blender and grind to a smooth paste (no need to add water)
Transfer to a serving bowl and set aside
Heat a small wok and add mustard seeds
When they begin to splutter, add the lentils, asafoetida and curry leaves
Roast for a few seconds till the lentils turn golden brown
Switch off flame and ‘pour’ this tempering over the chutney
Serve at room temperature with dosa, idli, uthappam or even upma
Or use it as a dip

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