Ingredients
Chutney:
- 1 kg of green unripe tomatoes, some ripe ones can be mixed in to add more flavour
- 8-12 dried red chillies, or to taste
- 6-8 sprigs curry leaves
- 2 teasoons of tumeric
- 2 whole heads of garlic, minced
- 1.5 tablespoon cumin seeds
- 2 tablespoons toor dal
- 2 tablespoons arhar dal
- 2 tablespoons peanuts
- 1 tablespoon tamarnd paste, or to taste
- salt
Tempering:
- ghee or oil
- 2 teaspoons mustard seeds
- 1 teaspoon chana dal
- 1 teaspoon urad dal
- 3 garlic cloves
- 3 dried red chillies
- hing (asafoetida)
Method
- add some oil into the pan, fry cumin, chillies and curry leaves until you can smell them
- Add garlic and all dals and peanuts. These are interchangeable if you don’t have particular variety, also urad dal can be used
- Add the tomatoes, season with salt and fry until they turn mushy. If you prefer your chutney chunky, and with crunchy bits chop the tomatoes into small bits.
- If you prefer smooth chutney, blend it in a blender. Ideally indian variety which is better at producing smooth paste
- Take all the tempering ingredients and fry them, once they are fragrant pour them over blended or chunky chutney.