• 5 or 6 – tomatoes, big
• 2 tbsp – Bengal Gram
• 4 or 5 – dry chillies (red)
• Tamarind paste for taste
• 1 tsp – Cumin seeds
• black pepper for taste
• dhal powder (with garlic)
• oil for seasoning
• Mustard Seeds
• Dhania powder
• Turmeric powder
• chilli powder
• Curry leaves
• Asafoetida
• salt


  1. Heat oil and splutter mustard seeds. Add dry chillies, Bengal gram, curry leaves, cumin seeds, asafoetida and fry until the Bengal gram becomes light red.
  2. Add the tomato mixture (tomatoes ground with little water and tamarind).
  3. Add chilli powder, black pepper, turmeric powder, dhania powder, and salt.
  4. Also add two to three tsps of dal powder.
  5. Let the chutney boil until the oil floats to the top.
  6. Now the chutney is ready to be eaten.
  7. For dal powder:
  8. Fry Bengal gram, urad dal, tuvar dhal, dry chillies, garlic, asafoetida in dry kadai without oil.
  9. Grind them with salt and keep it in a tight bottle.
  10. This mixture could be added with all chutneys to enhance the taste and also acts as a thickening agent.

Recipe courtesy of hema swami