Step-by-Step Instructions

1. 1.Sautéing Lentils and Aromatics

   Heat 2-3 tablespoons of mustard oil in a frying pan. Once hot, add 2 tablespoons of chana dal and 1 tablespoon of urad dal. Roast them on medium-low flame until they turn light golden brown and fragrant.

2. 2.Adding Ginger, Garlic, and Onion

   Add chopped ginger, 8-10 cloves of garlic, and 1 small chopped onion to the pan. Continue to sauté on medium-low flame until the onions become translucent and the raw smell of garlic and ginger disappears.

3. 3.Cooking Tomatoes and Spices

   Add 4-5 chopped tomatoes, 2-3 green chilies (as per taste), and coriander stems to the pan. Season with salt to taste and 1 teaspoon of chili powder. Mix well and cook until the tomatoes soften completely and the mixture looks well combined, about 5-7 minutes.

4. 4.Adding Curry Leaves and Cooling

   Add a handful of fresh curry leaves to the pan and mix. Turn off the gas and let the mixture cool down completely to room temperature.

5. 5.Blending the Chutney

   Transfer the cooled mixture to a mixer grinder jar. Add 2-3 tablespoons of coconut powder. Blend everything into a smooth paste. If needed, add a tiny bit of water to achieve desired consistency.

6. 6.Preparing the Tempering

   Transfer the blended chutney to a serving bowl. For the tempering, heat 1-2 tablespoons of mustard oil in a small tempering pan (kalchul). Once hot, add 2-3 dry red chilies, 1 teaspoon chana dal, 1 teaspoon urad dal, 1/2 teaspoon mustard seeds, 1/2 teaspoon fennel seeds, and 1/4 teaspoon fenugreek seeds. Let them splutter and turn golden brown.

7. 7.Finishing with Tempering

   Add a pinch of asafoetida (hing) to the tempering. Just before pouring, add a few fresh curry leaves to the hot oil and immediately cover the pan to infuse the aroma. Pour the hot tempering over the chutney in the bowl and cover it for 2 minutes to allow the flavors to meld.

8. 8.Serving the Chutney

   After 2 minutes, uncover and mix the tempering into the chutney. The delicious tomato chutney is now ready to be served with idli, dosa, vada, or parathas.