Ingredients
1 tablespoon Oil
2 tablespoons Gram Pulse
2 tablespoons Black Gram Pulse
4 slices Garlic
2 pieces Onion
1/2 tablespoon Mustard seeds
8 Curry leaves
2 pieces Tomato
1,1/2 tablespoon Salt
2 pieces Chilies
Preparation
Heat 2 tsp of oil in a pan, add the gram pulse, black gram pulse and curry leaves on a medium flame for 1 minute or till the Pulses turn light brown in color.
Add chopped onions to the pan while keeping the flame on medium level. Saute the mixture for 1 more minute.
Add the chopped tomatoes and 2 tbsp of water mix well and cook on a medium flame for 3 to 4 minutes.
Add salt and mix well and cook on a medium flame for 1 minute.
Allow it to cool completely and blend in a mixer till smooth. Keep aside since we are going to add a tempering to it. Now it is time to prepare tempering for our tomato chutney.
Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the red chilies while keeping the flame on medium take care you don’t burn the seeds and chilies. Keep it on the flame for 30 seconds.
Remove from the flame and pour this tempering over the chutney and mix well.
