This is our number one chutney to dip dosas into, but it’s also great with so many other things. Make a big batch, as it freezes very well and you'll always have some to hand.
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Serves
4
Garlic Clove
Red Onion
Mustard Seeds
Chana Dal
Peeled Urid Dal
Dried Red Chilli
Curry Leaf
Tinned Chopped Tomatoes
Kashmiri Chilli Powder
Vegetable Oil
Salt
FOR THE TEMPERING:
Vegetable Oil
Mustard Seeds
Peeled Urid Dal
Dried Red Chilli
Curry Leaf
Vegetable Oil
Salt
Serves
4
Garlic Clove
Red Onion
Mustard Seeds
Chana Dal
Peeled Urid Dal
Dried Red Chilli
Curry Leaf
Tinned Chopped Tomatoes
Kashmiri Chilli Powder
Vegetable Oil
Salt
FOR THE TEMPERING:
Vegetable Oil
Mustard Seeds
Peeled Urid Dal
Dried Red Chilli
Curry Leaf
Vegetable Oil
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely grate the garlic. Trim and finely dice the onion.
Step 2.
Add a drizzle of oil to a saucepan set over a medium heat. Once hot, add the mustard seeds, chana dal and urid dal, if using. Cook until toasted and the mustard seeds start to pop.
Step 3.
Add the garlic, onion, 1 dried red chilli and all the curry leaves. Cook, stirring, until fragrant. Pour in the canned tomatoes and stir the Kashmiri chilli powder through. Cook for 3-5 mins until thickened. Let the mixture cool completely, then transfer to a blender and blitz well (add a little water if required, plus salt to taste). Transfer to a serving bowl.
Step 4.
For the tempering, add the oil to a small saucepan and place over a medium heat. Once hot, add the mustard seeds. Once they start shimmering, add the urid dal, dried red chilli and curry leaves – be careful: the curry leaves will make the oil splatter. Pour the tempering over the tomato chutney before serving.
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