Tomato Chutney Karnataka

Method

1. 1

   Prepare tomatoes: Wash and roughly chop 3 large ripe tomatoes.

2. 2

   Dry roast spices: Dry roast 2 tbsp chana dal and 3-4 dried red chillies 3-4 minutes until golden. Cool.

3. 3

   Fry onion and garlic: Heat 1 tsp oil. Fry half a chopped onion and 3 garlic cloves 4-5 minutes until golden.

4. 4

   Add tomatoes: Add chopped tomatoes to the pan. Cook 6-8 minutes until completely soft. Cool 5 minutes.

5. 5

   Blend: Transfer tomatoes, fried onion and garlic, roasted dals and chillies to a blender. Add salt. Blend to a smooth paste.

6. 6

   Taste: Karnataka tomato chutney should be tangy and slightly smoky.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

8. 8

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.

9. 9

   Pour tempering: Pour sizzling tempering over the chutney. Stir.

10. 10

    Serve: Karnataka tomato chutney is tangy and robust. Serve with dosa, idli, roti or rice.