Tomato and Onion Chutney

Ingredients (Serves 2 – 3)

Tomato – 1 big, roughly chopped

Onion – 1/2, small

Dry red chillies – 3 – 4

Ginger – 1/4 inch chopped

Hing – 1 pinch

Salt – To taste

Oil – 1.5  tsp

For seasoning

Coconut oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad dal – 1/4 tsp (Optional)

Dry red chilly – 1 – 2, broken

Curry leaves – 4 – 5

Method

1. Heat oil in a cheena chatti/ any pan. Fry dry red chillies until crisp and drain onto a paper towel. Add chopped onion, ginger, little salt and saute until onion turns golden. Add chopped tomatoes and hing. Cover and cook for a few minutes or until the tomato gets mashed up. Open and saute until oil separates. Switch off and set aside to cool. Crush the dry red chillies in a mixer, then add in the above cooled mixture and grind to a fine paste, adding little salt. Transfer the chutney into a small bowl.

2. Heat oil in a pan. Splutter mustard seeds and fry dry red chilly and urad dal. When urad dal turns brown, add curry leaves. Stir for a few seconds and pour over the chutney. Serve with idli/dosa.