South Indian Style Tomato Chutney

Tomato chutney is tangy, hot and spicy. This chutney goes extremely well with idli, dosa or vada varieties. You can even serve them with paratha.
I just gave a twist to original chutney recipe by adding coconut and sugar, that enhanced the taste of chutney.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Tomato, chopped- 3 med
• Onion,sliced- ¼ cup or 1 small
• Oil- 1 tbsp
• Split bengal gram (chana dal)- 1 tsp
• Split black gram (urad dal)- 1 tsp
• Dry red chilli (byadgi), broken into pieces- 2-3 
• Green chili,chopped- 1
• Ginger, chopped- ¼ inch
• Fresh coconut,scrapped- 2 tbsp or roasted peanuts- 1 tbsp (optional)
• Sugar- a pinch 
• Asafoetida (hing)- ¼ tsp
• Salt- to taste

For tempering:

• Oil- 1 tbsp
• Mustard seeds-  1½ tsp
• Dry red chilli (byadgi), broken into pieces- 1
• Curry leaves - 7-8
• Asafoetida (hing)- a pinch

Method:

• Heat the oil in a non-stick pan, add the chana dal, urad dal and sauté on a low heat till the dals turn light brown in colour.
• Add hing, red chillies and sauté for a while.
• Add ginger, green chillies and onions and sauté on a low heat for a while.
• Add the tomatoes and salt, mix well. Cover and cook on low heat till the tomatoes soften, while stirring occasionally.
• Now add sugar and coconut. Mix well and turn off the heat. 
• Allow it to cool completely and blend in a mixer till smooth. No need water to grind. Put out chutney in the bowl.
• Heat the oil in a small pan/tadaka pan and add the mustard seeds.
• When the seeds crackle, add the red chilli, curry leaves and sauté on a low heat for few seconds.
• Add hing and remove from the flame and pour on the chutney and mix well.
• Serve with idlis/ dosas/ uttapas.
• You can store in an air-tight container in the refrigerator for 2-3 days.  

Tips:

• Coconut and sugar are not using in original chutney recipe. They give little sweetness and body to chutney. You can omit sugar and coconut.  
• Bydgi red chili is not too spicy. This gives to nice red colour to chutney. You can use Kashmiri red chili instead of this.
• If you want to make chutney more spicy, add some hot chili powder while making.