• 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
- 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.
- Add the tomato mixture (tomatoes ground with little water and tamarind).
- Add chilli powder, black pepper, turmeric powder, dhania powder, and salt.
- Also add two to three tsps of dal powder.
- Let the chutney boil until the oil floats to the top.
- Now the chutney is ready to be eaten.
- For dal powder:
- Fry Bengal gram, urad dal, tuvar dhal, dry chillies, garlic, asafoetida in dry kadai without oil.
- Grind them with salt and keep it in a tight bottle.
- This mixture could be added with all chutneys to enhance the taste and also acts as a thickening agent.
Recipe courtesy of hema swami