If you have never made this chutney before, then you need to KETCHUP and make this one quickly! Here’s my spin on a traditional South Indian chutney – it’s spicy, tangy, slightly sweet, and super easy to make.
INGREDIENTS
2 tbs oil
1/8 tsp mustard seeds
Pinch hing (asafetida)
2 tablespoon channa dal
2-4 dried red chilli
4-6 curry leaves
1 Medium sized onions, roughly chopped
2 Medium sized tomatoes, roughly chopped
½ tsp salt (to taste)
a small piece of tamarind
½ tsp jaggery
Temper/Tadka: Oil, mustard seeds, red chilis, soaked and drained urad dal
INSTRUCTIONS
1 Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the channa dal, hing, dried red chillies until the dal is golden in color
2 Add in the onions and curry leaves until they soften and start to brown
3 Add in the tomatoes until they are browned and mushy. Add salt. Turn off the heat and add in the tamarind and jaggery
4Let the mixture cool slightly
5 Blend the mixture together using the least amount of water possible
6 For the temper, heat the oil and add in the remaining ingredients. Pour over the chutney mixture. You can enjoy this chutney with idli, dosa, or uttapam – it’s delicious! I’ve also used it as a spread on sandwiches and mixed it with cooked rice for an instant spicy tomato rice
Tags: Indian, Chutneys/Sauces/Condiments
