Tomato Chutney

How to Prepare

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal. Sauté until golden brown.
3. Add 6 dried red chilies and sauté for 30 seconds.
4. Add 2.5 kg of chopped tomatoes and cook until they turn soft and mushy (about 8-10 minutes).
5. Add salt to taste and mix well. Turn off the heat and let it cool slightly.
6. Transfer the mixture to a blender and grind into a smooth paste. Add a little water if needed for consistency.
7. For tempering, heat 1 tablespoon of oil in the same pan.
8. Add 1 teaspoon of mustard seeds and let them splutter.
9. Add a pinch of asafoetida and a few curry leaves. Sauté for 10 seconds.
10. Pour the tempering over the chutney and mix well.
11. Serve with idli, dosa, or rice.