Step-by-Step Instructions

1. 1.Roast Lentils and Aromatics

   Heat 2 tablespoons of mustard oil in a pan over medium-low heat. Add 2 tablespoons of chana dal and 1 tablespoon of urad dal. Roast for 2-3 minutes until they turn light golden and fragrant. Then, add chopped ginger, garlic, and onion. Continue to roast for 3-4 minutes until the onions soften and turn translucent, and a good aroma develops.

2. 2.Cook Tomatoes and Spices

   Add 4-5 chopped tomatoes, 2-3 green chilies (adjust to your spice preference), and a handful of coriander stems to the pan. Season with 1 teaspoon of salt and 1 teaspoon of chili powder (adjust to taste). Add a handful of fresh curry leaves. Mix all ingredients well.

3. 3.Simmer and Cool

   Cook the mixture for 5-7 minutes, stirring occasionally, until the tomatoes soften completely and the raw smell of the ingredients disappears. Turn off the heat and let the mixture cool down to room temperature.

4. 4.Grind the Chutney

   Transfer the cooled mixture to a mixer grinder jar. Add 3 tablespoons of desiccated coconut powder. Grind to a smooth paste. Add a little water if necessary to achieve your desired chutney consistency.

5. 5.Prepare Tempering

   Transfer the ground chutney to a serving bowl. Heat 2 tablespoons of mustard oil in a small tempering pan (kalchul) over medium heat. Once the oil is hot, add 2-3 dry red chilies, 1 teaspoon chana dal, 1 teaspoon urad dal, 1 teaspoon black mustard seeds, 1/2 teaspoon fennel seeds, and 1/4 teaspoon fenugreek seeds.

6. 6.Finish Tempering and Combine

   Fry the tempering spices until the mustard seeds splutter, the dals turn golden brown, and the red chilies darken slightly. Add a pinch of asafoetida. Immediately add a handful of fresh curry leaves and cover the pan with a lid for a few seconds to infuse the aroma. Pour the hot tempering over the chutney in the bowl. Cover the chutney with a lid for 2 minutes to allow the flavors to meld. Finally, mix well before serving.