Tomato Chutney

Overview
A simple tomato chutney that goes very well with Dosa, Idly or rice. You can make it as spicy as you like by adjusting the amount of dry whole red chillies. This is a easy way to preserve  tomatoes since this chutney can be saved in a clean container in the refrigerator for weeks. The touch of asafoetida powder gives this chutney a special aroma and the fried Urdu Dal adds a nutty flavor to this chutney.

Tomato Chutney

Tomato Chutney Ingredients - Chopped Tomatoes, Urdu Dal,
Whole Red Chillies and Asafoatida powder

Ingredients
Chopped plum tomatoes - 2 cups
Urdu Dal - 1 tablespoon
Whole dry Red chilly -  8 - 10
Curry leaves  - 2 sprigs
Asafoetida powder 1/4 teaspoon
Mustard seeds - 1 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Oil - 5 tablespoons

Steps
1. Heat 3 tablespoons oil in a pan. When the oil gets hot add the Urdu Dal and fry on medium flame till the Urdu Dal turns light brown.
2. Add the whole5 red chillies to the oil with Urdu Dal and fry few more minutes. Add the chopped tomatoes along with salt and turmeric powder.
3. Mix well cover lid and cook and low flame till the tomatoes are cooked well and soft and most of the water has evaporated. Add the Asafoetida powder and mix well. Turn off heat and let this cool to room temperature.
4. Blend the cooked tomato mixture in a blender to a smooth paste.
5. Heat 3 tablespoon oil an a pan. When the oil gets hot add the mustard seeds. After the seeds splutter add the red chilly pieces to this along with curry leaves and fry few minutes.
6. Add the blended tomato paste to this oil mixture and stir till this comes to a boil. Lower the heat and let this cook for few minutes till you get a thick chutney.

Serve with Dosa, Idly or rice.