Tamarind Tomato Chutney
2 cloves garlic
2 medium-sized, chopped tomatoes
2, dried red chilli
1 lemon-sized ball, soaked in water tamarind
1 medium-sized, chopped onion
2 tablespoons jaggery
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 sprig curry leaves
2 tablespoons oil
Extract the pulp from the soaked tamarind by mashing it with water. Strain the pulp to remove any seeds or fibers. Set aside.
In a pan, heat oil and add mustard seeds. Once they splutter, add urad dal and sauté until golden. Add chopped garlic, red chillies, curry leaves, and onions. Sauté until onions turn translucent. Add chopped tomatoes and cook until they soften. Add tamarind pulp, jaggery, salt to taste, and cook until the chutney reaches a thick consistency.
In a small pan, heat oil and add mustard seeds, urad dal, and curry leaves. Once the dal turns golden, pour this tempering over the prepared chutney. Mix well.
Garnish the Tamarind Tomato Chutney with fresh curry leaves. Serve it as a side dish with steamed rice, dosa, idli, or any Indian meal.
For a spicier version, increase the quantity of red chillies. You can also add a pinch of asafoetida while tempering for an additional layer of flavor.
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286
44g
5g
10g
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