Red Tomato Chutney

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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.