Ingredients

The following ingredients have 4 Servings
  • 1/2 tablespoon oil (use oil of choice)
  • 1.5 teaspoon chana dal
  • 3-4 large garlic cloves
  • 1 small onion (chopped, 100 grams, I used white onion)
  • 2-3 dried red chilies (adjust to taste)
  • 2 large tomatoes (chopped, 350 grams)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon kashmiri red chili powder (optional, for bright color)
  • 1 teaspoon oil (use oil of choice)
  • 1/4 teaspoon mustard seeds
  • pinch hing (also known as asafoetida)
  • 6-7 curry leaves

Instruction

  • Heat 1/2 tablespoon of oil in a kadai/pan on medium heat. Once the oil is hot, add the chana dal and cook for around 2-3 minutes or until the dal is golden in color. Remove the dal from pan and set aside.
  • To the same pan now add garlic, onion and dried red chilies. Increase the amount of red chilies as per your taste.
  • Cook for around 3 minutes until the onions are soft. Then add in the tomatoes and salt and stir.
  • Cook the tomatoes until they are soft and mushy, around 6-7 minutes. 
  • Let it cool down a bit and then transfer to a blender along with the roasted chana dal.
  • Grind to a smooth paste. I also added 1/4 teaspoon kashmiri red chili powder while grinding but that's optional. Transfer chutney to a bowl.
  • To make the tadka/tempering, heat 1 teaspoon oil in a small pan on medium heat. 
  • Once the oil is hot, add the mustard seeds and let them pop. Then add the hing and curry leaves. Saute for a minute until the curry leaves turn little crisp.
  • Transfer the tempering to the tomato chutney and mix. Enjoy tomato chutney with dosa/idlis or even parathas.