- Ripe Tomatoes - 4 medium
- Onion - 1 small chopped
- Green chillies - 2 chopped
- Garlic - 10 cloves peeled
- Dry red chilies - 4
- Urud Dal - 1 tbsp
- sugar - 1/2 tsp
- salt - to taste
- Oil - 1 tbsp + 1 tsp
- Hing/Asafotedia - a pinch
- Curry leaves - 1 spring
- turmeric powder - 1/4 tsp
- Mustard seeds - 1/2 tsp
- Jeera/Cumin seeds - a pinch
Heat 1 tbsp oil in a frying pan and add the urud dal and stirfry for 30 seconds until it starts toasting .
Add in the dry red chilly and stir.
Add the Garlic , onion, green chillies & tomatoes and fry for few minutes until the tomatoes start breaking up.
Add Turmeric powder,asafotedia, salt and sugar and mix well.
Cook for a minute and then let the mixture cool.
Once cooled grind the mix without adding any water and keep aside (2 pulses in the blender is enough) dont make it into a very smooth paste .
Heat the remaining 1 tsp oil and splutter the mustard seeds , jeera and curry leaves and pour onto the chutney.
Serve with Idili/dosa/chappathi/rice etc.