AuthorJen BookerExcellant spicy chutney
Heat oil and add urad dal
Saute the urad dal on a low heat till they start turning golden
Add broken dry red chilies, cloves, black pepper and ginger
Stir for 5 minutes
Then add chopped tomatoes and asafoetida
Add salt
Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low heat
Once the tomato mixture cools, add them to a small blender
Grind to a smooth paste
In the same pan or different pan, heat 1 tbsp oil
Add the mustard seeds and crackle them
Then add curry leaves, seeds, asafoetida
Saute till the curry leaves become crisp
Then add the ground tomato paste. Stir well.
Saute for 3 to 4 minutes on a low heat. Check the taste and add more salt if required.
Stir again. The chutney is done and ready to be served.
Ingredients
Directions
Heat oil and add urad dal
Saute the urad dal on a low heat till they start turning golden
Add broken dry red chilies, cloves, black pepper and ginger
Stir for 5 minutes
Then add chopped tomatoes and asafoetida
Add salt
Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low heat
Once the tomato mixture cools, add them to a small blender
Grind to a smooth paste
In the same pan or different pan, heat 1 tbsp oil
Add the mustard seeds and crackle them
Then add curry leaves, seeds, asafoetida
Saute till the curry leaves become crisp
Then add the ground tomato paste. Stir well.
Saute for 3 to 4 minutes on a low heat. Check the taste and add more salt if required.
Stir again. The chutney is done and ready to be served.