Ingredients:

• 1 medium Onion
• 1 medium Tomato
• 4-5 clovettes Garlic
• 1 tbsp – Coriander leaves
• 1 tbsp – gram dal soaked for 1 hour
• 1/ 3 piece Tamarind broken
• 1 sprig Curry leaves
• 1/2 piece Ginger
• 1 tsp – Red Chilli powder
• salt to taste
• 1/2 tsp – Sugar
• 1/2 tsp – Cumin seeds
• 1 tbsp – oil
• Seasoning: 1 tsp – oil, 1/2 tsp – mustard seeds, 1/2 tsp – cumin seeds,
• 1 pinch Asafoetida

Method:

1. Heat the 1 tbsp oil add to the other ingredients except seasoning.
2. Grind either on stone, or in electric stone grinder, or in a mixie.
3. Transfer to a serving bowl.
4. Heat oil in a small crucible, add the seeds and asafoetida.
5. When they splutter, add to the chutney. Mix gently.
6. Serve with parathas, dosas, idlis, or just plain bread or toast.

Recipe courtesy of Saroj Kering