Ingredients
- 1 med. onion
- 1 med tomato
- 4-5 clovettes garlic
- 1 tbsp. coriander leaves
- 1 tbsp. gram dal soaked for 1 hour
- 1 3" piece tamarind broken
- 1 sprig curry leaves
- 1/2" piece ginger
- 1 tsp.red chilli powder salt to taste
- 1/2 tsp. sugar
- 1/2 tsp. cumin seeds
- 1 tbsp. oil
- Seasoning:
- 1 tsp. oil,
- 1/2 tsp. mustard seeds,
- 1/2 tsp. cumin seeds,
- 1 pinch asafoetida.
Method
Heat the 1 tbsp. oil add to the other ingredients except seasoning. Grind either on stone, or in electric stone grinder, or in a mixie. Transfer to a serving bowl. Heat oil in a small crucible, add the seeds and asafoetida. When they splutter, add to the chutney. Mix gently. Serve with parathas, dosas, idlis, or just plain bread or toast. Making time: 15 minutes (excluding soaking time) Makes: 2 cups chutney Shelf life: 4 days (refrigerated) Note: Reduce or increase the chilli content as per taste