Tomato Chutney

Ingredients:

• Ripe Roma Tomatoes - 10 (Quartered)
• Garlic cloves - 5-6  (Chopped)
• Urad Daal (Black Gram) - 2 TSP
• Chana Daal ( Bengal Gram ) - 1 TBSP
• Curry Leaves – 1 stem (8-10 leaves)
• Small Green Chilies - 4-5 ( Chopped )
• Dry Red Chilies - 2
• Cumin Seeds - 1 TSP
• Mustard Seeds - 1/2 TSP
• Tamarind Pulp - 2 TBSP
• Sugar - 1 TBSP
• Salt - To taste
• Vegetable Oil – 2 TBSP
• Asafetida – ½ TSP

In a medium-large frying pan, heat 1TBSP Vegetable Oil. When hot, add Mustard and Cumin seeds and let them crackle for 15-20 seconds. Add Asafetida, Chopped Garlic and Green Chilies and sauté for a few seconds. Once the cloves and chilies turn slightly brown, add Chana Daal. Stir continuously until the Chana Daal turns slightly brown. Now is the time to add Urad Daal. We add Chana daal before Urad as Chana daal takes more time to cook. When Urad daal turns light brown, add the dry Red Chilies and Curry Leaves. Let the mixture cook for a few minutes. Stir continuously so nothing gets burned.

Add the Tamarind Pulp. After 15-20 seconds of stirring , add Tomatoes, Salt and Sugar(you may also add jaggery). Cover the  mixture and let it simmer at low flame for around 20-25 mins. Mix occasionally so that nothing gets stuck to the pan. The water released from the tomatoes helps the mixture stay wet.

Take the pan off the flame and let the mixture cool for a few minutes. Then run it in a blender.

The Chutney is ready. It goes well with Idly, Dosa, Rice....I guess anything you like! ;-)