Tomato Chutney - South Indian Style

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Ensure the dals are roasted on medium-low heat to prevent burning and achieve a nutty flavor.

• Cover the tempering immediately after adding curry leaves to trap the aromatic steam.

• This chutney can be stored in the refrigerator for up to 2 days.

• Use fresh grated coconut instead of desiccated coconut powder for a richer texture.

• Adjust the amount of green chilies and chili powder according to your spice preference.

• For a tangier flavor, add a small piece of tamarind while grinding the chutney.