Tomato Onion Chutney

Ingredients

• 5 to 8 dried red chillies (add a few Kashmiri dried red chillies for colour)
• jaggery ((thumb tip size))
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• 50 grams mini shallots (approx. 10 shallots)
• 5 garlic cloves
• 2 medium-sized tomatoes (approx. 250 grams)
• 1 small red onion
• 1 tbsp pottukadalai ((roasted bengal gram))
• 3 tbsp sesame oil ((or coconut oil))
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1 sprig of curry leaves

Instructions

1. 1

   --- Blend ---

2. 2

   Blend: Add all the chutney ingredients into a blender and blend until you achieve a smooth chutney consistency. You don't need to add water. You may have to stop, stir and blend again so the items blend uniformly. Make sure to not have any large specks of pottukadalai visible.

3. 3

   --- Tadka ---

4. 4

   tempering: Heat some sesame oil or coconut oil in a shallow frying pan on low to medium heat. Add the mustard seeds and wait until they start to pop. Then add the urad dal and curry leaves and fry until the dal starts to turn yellow.

5. 5

   --- Cook-down ---

6. 6

   pour: Reduce the heat to low or move the pan from the hob and pour the blended tomato mixture. It will sizzle and spatter a bit. You can use a little water to clean out the blender jar and add it to the pan.

7. 7

   cook: Season with salt and mix that tadka goodness into the chutney. Let this cook low and slow for about 15 to 20 minutes. Switch off when the water content is reduced, oil surfaces and the chutney is thickened.

8. 8

   --- Serve ---

9. 9

   serve: Your tomato onion chutney is good to go! Serve it warm or at room temperature. Enjoy with dosa, idli, or even on sandwiches!