| Prep Time | 5-8 minutes |
| Cook Time | 20 - 30 minutes |
| Servings |
servings
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Ingredients
- 4 big vine ripe tomatoes 6-8 small tomatoes
- 1/2 large onion, roughly chopped or 1 medium onion
- 8 red chilies reduce/add for heat; can also use 1 or 2 tbsp chili powder instead
- 1 tsp Salt
For Seasoning
- 3 tbsp oil light tasting olive oil/avocado oil/sesame oil
- 1 tsp Mustard seeds
- 2 tsp White urad dhal (Bengal gram)
- 1 tsp Hing/asafoetida
- 5 leaves Curry leaves optional
Ingredients
For Seasoning
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Instructions
- Roughly chop the tomatoes and the onions
- Get the seasoning ingredients ready
- Blend the tomatoes, onions, and the chilies in a mixie/blender
- Heat the oil in a kadai/vaanali/pan
- When the oil is hot, add the mustard seeds and let them pop; add the urad dhal and the hing
- Pour the onion+tomato+chili blend, add the salt and reduce the heat
- Cook on reduced heat (between low and medium so it doesn't splatter), stirring the mix every few minutes so it doesn't stick
- Chutney is done when the oil starts to separate and oozes from the sides
- Serve with hot steaming idlis!
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