It’s a spicy, tangy condiment can be made in a jiffy. It can be served with indian breads, bakery breads, rice, as well as used as a dip for pasta and other dry snacks.
- Tomato (chopped, fine, 2 cups)
- Hing [Asafoetida] (small, cake)
- Mustard Seeds (1 tsp)
- Curry Leaves (few)
- Urad Dal [Black Gram] (de-husked, split, 2 tsp)
- Methi [Fenugreek] (seeds,1/4 tsp)
- Salt (to taste)
- Oil (4 tsp)
- Red Chilies (3)
Prep time: 5 minutes
Cook time: 20 minutes
Cuisine: South Indian
Category: Breakfast\ Lunch\ Dinner\ Tiffin
- In a shallow skillet add oil and methi [fenugreek seeds] and sautee till they turn deep red in color.
- Set aside the seeds and add urad dal [split black gram] and sautee till golden.
- Set aside and add red chilies and sautee for a minute.
- Set aside the red chilies and add hing [asafoetida].
- Wait for it to double its size and set aside.
- In the same skillet add tomatoes and salt.
- Cook till the water evaporates.
- In a grinder bowl add the sauteed dry ingredients and grind to a coarse consistency.
- Transfer the ground mixture to a bowl and add the cooked tomatoes and grind.
- Mix the ground tomatoes to the spice mixture.
- Add some oil to the skillet and add mustard seeds.
- Wait for the seeds to splutter and add curry leaves.
- Pour the hot oil mixture on top of chutney.