Tomato Chutney (South Indian Style)
Method
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1. In a frying pan or sauté pan, heat 1 tablespoon oil and add urad dal. On a low heat, fry the urad lentils till they start turning maroonish.
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2. Once the lentils get a maroonish brown color, add broken dry red chilies, cloves, black peppercorns and chopped ginger. Stir for some seconds, till the red chilies change their color.
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3. Then add chopped tomatoes and asafoetida. Add salt.
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4. Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low to medium-low heat.
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5. If the tomatoes start sticking to the pan, add a splash of water and continue to sauté.
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6. After the tomatoes have softened, turn off the heat and set aside the chutney mixture to cool.
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7. Once the tomato chutney ingredients cool, add them to a chutney grinder or small blender.
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8. Add 2 tablespoons of water or as needed. Blend or grind to a smooth and fine consistency.
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9. In the same pan or different pan, heat ½ tablespoon of oil.
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10. Add the mustard seeds and crackle them.
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11. Then add curry leaves, fenugreek seeds, asafoetida and one broken red chili. Sauté till the curry leaves become crisp. Ensure that the spices and herbs do not burn.
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12. Then add the blended and ground tomato paste. Stir to mix and combine.
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13. Sauté for 3 to 4 minutes on a low heat. At this point you can add in a few tablespoons of hot water if the chutney looks thick to you.
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14. Check the taste and add more salt if required.
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15. Stir to mix. The chutney is done and ready to be served.
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16. This Tomato Chutney pairs extremely well with idli, dosa, uttapam or vada varieties. You can even serve this Thakkali chutney with pakodas.
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17. The remaining chutney can be stored in the fridge for 1 to 2 days.