Tamarind Tomato Chutney
2 cloves garlic
2 medium-sized tomatoes
2 whole, dried red chili
small lemon-sized ball tamarind
1 medium-sized onion
1 tablespoon jaggery
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 sprig curry leaves
2 tablespoons oil
Soak the tamarind in warm water for 10 minutes. Squeeze the tamarind to extract the pulp, discarding the seeds and fibers. Set aside.
Heat oil in a pan. Add mustard seeds and urad dal. Once they splutter, add chopped garlic, curry leaves, and sliced onions. Saute until onions turn translucent.
Add chopped tomatoes, red chilies, and jaggery. Cook until the tomatoes are soft and mushy.
Add the prepared tamarind pulp to the pan. Stir well and cook for another 5 minutes to blend the flavors.
Adjust salt and spice levels as needed. Cook for a final 2 minutes. Remove from heat and let it cool. Serve the Tamarind Tomato Chutney with rice or Indian breads like dosa or idli.
For a spicier version, you can increase the quantity of red chili. Additionally, you can adjust the sweetness by adding more or less jaggery based on your preference.
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290
45g
5g
10g
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