Pondicherry Tomato Chutney

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Recipe

Ingredients

2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	urad dal
1 teaspoon	chana dal
2 cups	ripe tomatoes, chopped
2	dried red chilies
1 teaspoon	tamarind paste
1 teaspoon	jaggery
—	salt to taste
1 pinch	asafoetida
1 sprig	curry leaves

Instructions

1. 1 Heat oil in a pan over medium heat.
2. 2 Add mustard seeds and let them splutter.
3. 3 Add urad dal and chana dal, and fry until they turn golden brown.
4. 4 Add dried red chilies and fry for a few seconds.
5. 5 Add chopped tomatoes and cook until they become soft and mushy.
6. 6 Stir in tamarind paste, jaggery, and salt. Mix well.
7. 7 Add a pinch of asafoetida and curry leaves. Cook for another 2-3 minutes.
8. 8 Allow the mixture to cool slightly, then blend it into a smooth chutney.
9. 9 Serve the chutney with idli, dosa, or rice.