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Jain Tomato Chutney

Tomato Chutney

Serving : 2 Persons

Ingredients :

  • 2 Teaspoon Oil
  • 2 Teaspoon Split Bengal Gram (Chana Dal)
  • 8-10 Curry Leaves
  • 4-5 Dry Kashmiri Red Chillies
  • Pinch of  Asofoetida (Hing)
  • 2 Tomatoes (Finely Chopped)
  • 1 Teaspoon Mustard Seeds (Rai)
  • Tamarind Pulp (To Your Taste)
  • Salt To Taste

Method :

  • Soak Tamarind in water for 30 minutes, squeeze out the pulp after tamarind softens.
  • Soak Dry Red Kashmiri Chillies in water for 30-40 minutes.
  • Heat 1 tsp oil in a pan and roast chana dal till it turns golden.
  • Add curry leaves, soaked Red Kashmiri Chillies and pinch of hing.
  • Add chopped tomatoes and salt to taste.
  • Cover and cook till tomatoes softens. Cool it to room temperature and grind it to a smooth puree.
  • Add tamarind pulp to your taste.
  • Heat 1 tsp oil and add Rai (mustard seeds), let it crackle and add 1 dry red chilli.
  • Pour the tempering on chutney and it is ready to serve.

Tomato Chutney is a south indian accompainement usually served with idlis, dosas, medu wadas or steam rice.

Keyword: Chutni, Chatni, Dip, Sauce

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