Tamarind Tomato Chutney
2 cloves garlic
2 medium-sized, chopped tomatoes
2, dried red chilli
small lemon-sized ball, soaked in water tamarind
1 small, finely chopped onion
1 tablespoon, grated jaggery
1 teaspoon urad dal
1/2 teaspoon mustard seeds
a few leaves curry leaves
2 tablespoons oil
Extract the pulp from the soaked tamarind by squeezing it in water. Strain the pulp and set it aside.
Heat oil in a pan. Add mustard seeds and urad dal. Once they splutter, add chopped garlic, curry leaves, and dried red chilies. Saute for a minute. Add chopped onions and cook until translucent. Add chopped tomatoes and cook until they turn soft. Then, add the tamarind pulp, jaggery, salt to taste, and cook for another 5-7 minutes until the chutney thickens.
In a separate small pan, heat some oil. Add mustard seeds, urad dal, and curry leaves. Once they splutter, pour this tempering over the prepared chutney. Mix well.
Garnish the Tamarind Tomato Chutney with fresh curry leaves. Serve it as a condiment alongside your favorite Indian dishes like dosa, idli, or rice.
For a spicier version, increase the amount of red chili. You can also add a pinch of asafoetida (hing) for additional depth of flavor.
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334
56g
5g
10g
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