Tomato Chutney

There are many variations to making tomato chutney, this is my south indian version.

3 Ripe Tomatos
2 indian Green chillies
2 Dried Red Chillies
1 tsp black mustard seeds              
1 tsp urad dal (also known as black gram dal)
1/2 tsp asafoetida powder
1/2 – 1 tsp salt, depending on your taste
1 tsp coriander seeds 
10 curry leaves (1-2 stems)
1 tbsp oil 
1/2″ ginger piece

In a nonstick pan, heat the oil, add the mustard seeds, urad dal, ginger, coriander seeds asafoetida and both the chillies. Fry for 2 minutes until the urad dal is slightly browned.

Add the tomatoes and salt. Cook for about 7-8 minutes until the spices release their aroma and the tomatoes begin to breakdown and cook. Add the curry leaves and let wilt for a few seconds.

 Remove from heat and let cool completely before transferring to a blender. Grind it to a fine paste and serve with any savory dish. It would also make a great dip, you could serve it with toasted pita wedges or focaccia.

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