Name: Tangy and spicy tomato chutney recipe by Aparna Parinam at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5
Ingredients: 3-4 Tomatoes (chopped); 2 teaspoon Urad dal (split black gram); ½ teaspoon Fenugreek seeds (methi seeds); 1 teaspoon Mustard seeds; 2-3 Green chillies; 3-4 Red chillies; A pinch of Hing (Asafetida); 2-3 teaspoon Tamarind pulp

ABOUT Tangy and spicy tomato chutney RECIPE

Here comes my mother-in-laws signature tomato chutney. And everytime she makes it, the taste seems to be enhanced…. I love this tangy chutney which makes a perfect accompaniment for rice, idlis or dosas.

Ingredients Serving: 5

3-4 Tomatoes (chopped)
2 teaspoon Urad dal (split black gram)
½ teaspoon Fenugreek seeds (methi seeds)
1 teaspoon Mustard seeds
2-3 Green chillies
3-4 Red chillies
A pinch of Hing (Asafetida)
2-3 teaspoon Tamarind pulp

Instructions

Heat one teaspoon of oil. Add chopped tomato pieces and fry for some time, cover and let it cook. Once these soften, add the tamarind pulp and let it cook for a minute or so.
Transfer these cooked pieces to a dish and let it cool. Fry the dal in a teaspoon of oil. Add the chillies and hing. Add methi seeds and mustard seeds, fry for a minute. Cool.
Blend these in a blender. Add the tomatoes and blend to a semi coarse paste. Do not make it too fine.

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