Pondicherry Tomato Chutney

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Recipe

Ingredients

	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Urad dal
	1 teaspoon	Chana dal
	2 cups	Tomato , ripe, chopped
	2	Red Chili , dried
	1 teaspoon	Tamarind paste
	1 teaspoon	Jaggery
	—	Salt , to taste
	1 pinch	Asafoetida
	1 sprig	Curry Leaf

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.