250 grams Tomato
4 Garlic cloves
4 Red chilli
Â½ tsp Mustard seeds
1 tsp Urad dal
Tamarind marble size
1 tsp Crushed jaggery
Curry leaves few sprigs
1 tsp salt
1 tbsp oil
Dry roast red chillies.
Take while red chillies, garlic cloves, tamarind and roughly chopped tomatoes in a blender just and pulse few times to make puree. I like my chutney chunky, so just pulse few times. You can make a fine puree if you like.
Heat oil in a pan. Add mustard seeds.
When seeds start spluttering, add urad dal and fry on low heat till light golden brown.
Mix in chopped curry leaves and saute for a minute.
Add ground tomato mixture and cook on medium heat for 5-7 minutes till it start releasing oil.
Add salt and crushed jaggery. Cook for another couple of minutes.
Tomato chutney is ready. Transfer to airtight container when it gets cooled completely.
Refrigerate it and enjoy with idli, dosa, rice, paratha or as a sandwich spread.