Tomato Chutney - South Indian Spicy

Tomato Chutney is a very popular, South Indian, spicy Chutney. It is good to eat with rice and chapati or as a dip for idli and dosa.

Ingredients
6 tomatoes
6 green chili
6 red chili
6 garlic cloves
small lime size tamarind
1/2 tsp jaggery
1/4 tsp turmeric powder
salt to taste
some chopped cilantro
For Tempering
2 tbsp oil
1 tsp urad dal
1/8 tsp fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a big pinch of hing(asafoetida)
a few curry leaves

Preparation
Wash tomato, green chili and cilantro.
Dice the tomatoes.
Cut green chili length wise.
Chop cilantro finely.
Peel garlic and give a cut in the center.
Soak tamarind in water.

Procedure
Take a thick bottom medium size sauce pan and put it on medium flame. Take oil in the pan. When the oil is hot fry red chili until they change color. Don't let them get black. Transfer the red chili into a bowl. To the same oil add urad dal, fenugreek seeds, mustard seeds and cumin seeds. Fry them until mustard seeds splutter. Then add hing and curry leaves. Transfer this tempering also into the same bowl with red chili. 
Now take tomatoes and green chili into the same pan that you just made tempering. To these tomatoes add garlic, tamarind, jaggery, salt and turmeric powder. Cook them on medium about 5 minutes until tomatoes get soft. Then switch off the flame.
Now in a blender jar take red chili, curry leaves, green chili, tamarind, garlic and a couple of big chunks from cooked tomatoes. Grind all these into a fine paste. Now add fresh cilantro to the blender jar and pulse it a couple of times. Do not paste cilantro. Just crush it slightly to get the flavor out. Now add all this back to the tomato chutney. Add tempering also to the chutney. Mix every thing well. Spicy, mouth watering tomato chutney is ready. Enjoy with rice or chapati. It is also excellent for dosa or idli.


Health Information
Tomatoes are high in vitamin C and anti oxidants.

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