Chutney and dips have aspecial place in Indian cuisine ,different types of chutney /Relish and dips are made to serve along snacks and meals.I love to make chutney with greens ,fruits and vegetables.The most popular chutney at my place is- Pineapple and bell peppers chutney which I usually serve with crispy snacks. The brightly colored and healthy fruity dip of - Kiwi and mint chutney is best when ever you have to finish the sour kiwis .
When ever we make south Indian snacks we usually make- coconut chutney but tomato chutney is also a popular tangy and easy accompaniment to serve with soft idli and dosas.Its easy to make and stay well for a fortnight if kept refrigerated.The roasted lentil gives a nice nutty flavor and texture to this tomato chutney.
Prep time-10 min
Grinding time - 5 min
Difficulty level-easy
Cuisine-Indian,south
Type-chutney,dip
Yields- 2 cups
INGREDIENTS-
- Tomato,chopped-400 gms (4 medium)
- Bengal gram/chana daa l- 3 tbsp
- White lentil/urad daal -1 tbsp
- Red kashmiri chilies -5
- Curry leaves -10
- Turmeric - 1/3 tsp
- Tamrind,dried - 1tsp
- Salt - to taste
- Asafoetida - 1/4 tsp
- Cooking oil -2 tsp
- Cooking oil -1 tsp
- Mustard seeds/rai - 1/2 tsp
- Whole red chilies -2
- Curry leaves-6
- Wash and chop tomatoes into small pieces.
- Heat oil in a pan and bengal gram and white lentil.
- Saute on low heat till they become golden in color.
- Now add dried red chilies and curry leaves and saute till chili gets a nice colour,but dont over cook otherwise the lentil may burn.
- Add turmeric , asafoetida, salt and chopped tomatoes.
- Cook on medium flame till tomatoes become soft.
- Remove the mixture in a bowl and let it cool down completely.
- Add the tomato mixture and tamarind in the mixer jar.
- Grind the mixture to make a smooth paste.
- Take out the chutney in a bowl.
- Heat oil in a small pan and add mustard seeds.
- When seeds start crackling add whole red chilies and few curry leaves and add in the chutney
- Mix and serve with dosa and idlis
- Keep refrigerated the left over chutney.
