Red Tomato Chutney
Ingredients
1 Tbsp
Oil
¼ cup
Onion
(sliced)
2
Dry red chilies
(or to taste)
2
Red tomatoes
(chopped)
¼ tsp
Salt
(or to taste)
2 tsps
Garlic
(crushed)
1 tsp
Ginger
(crushed)
2 Tbsps
Dalia
Instructions
1
Heat oil in a saucepan and sauté onions and chilies until onions are golden.
2
Add tomatoes, salt, garlic and ginger, stir and cook on low heat until the tomatoes are soft and mushy.
3
Turn the heat off and let cool.
4
Finely grind dalia, in a food processor, then add the tomato mixture and grind to a coarse texture.
5
Empty into a container.
Tempering
Ingredients
2 Tbsps
Oil
1 tsp
Mustard seeds
⅛ tsp
Asafoetida
(hing)
4
Curry leaves
(limdi)
Instructions
1
in a small tempering pan, heat oil on medium heat. Add mustard seeds, when crackled, add hing and limdi. Pour over the chutney and mix.