Tomato Chutney Karnataka

Ingredients

• - ripe tomatoes
• - Oil or ghee as required
• - Spices as required
• - Salt to taste

Method

1. Prepare tomatoes: Wash and roughly chop 3 large ripe tomatoes.
2. Dry roast spices: Dry roast 2 tbsp chana dal and 3-4 dried red chillies 3-4 minutes until golden. Cool.
3. Fry onion and garlic: Heat 1 tsp oil. Fry half a chopped onion and 3 garlic cloves 4-5 minutes until golden.
4. Add tomatoes: Add chopped tomatoes to the pan. Cook 6-8 minutes until completely soft. Cool 5 minutes.
5. Blend: Transfer tomatoes, fried onion and garlic, roasted dals and chillies to a blender. Add salt. Blend to a smooth paste.
6. Taste: Karnataka tomato chutney should be tangy and slightly smoky.
7. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
8. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.
9. Pour tempering: Pour sizzling tempering over the chutney. Stir.
10. Serve: Karnataka tomato chutney is tangy and robust. Serve with dosa, idli, roti or rice.