Tomato Chutney

Heat oil in a pan. Add split husked black gram (urad dal) in it.

Fry urad dal on low heat, till it starts turning maroonish brown.

Next, add broken dried red chilies, cloves, black peppercorns and chopped ginger. Sauté till the red chilies change color.

Then, add chopped tomatoes and asafoetida.

Season the tomato mixture with salt.

Stir and sauté on low heat for 6 to 7 minutes or till the tomatoes soften.

Once the tomato mixture cools, blend it with some water into a smooth paste.

For tempering, heat oil in the pan. Add mustard seeds and let them crackle.

Add curry leaves, fenugreek seeds, broken dried red chilies and asafoetida. Sauté till the leaves turn crisp.

Add the ground tomato paste.

Mix everything well.

Sauté the tomato mixture for 3 to 4 minutes on low heat.

Check the taste, add more salt if required.

Stir well to mix.

Serve tomato chutney with South Indian snacks. For more recipes, visit vegrecipesofindia.com