Ginger Tomato Chutney
(from Nandini’s recipe box)
- Tomato – 2
- Ginger – 3 inch piece
- Dry Whole red chillies – 6
- Urad dal – 1 tbsp
- Mustard seeds – 1 tsp
- Salt – to taste
- Oil – 1 tbsp
Heat 1/2 tbsp of oil in a kadai. Add urad dal and when it gets roasted add the dry red chillies and roast for a minute. Keep aside.
Add peeled ginger pieces and sauté till the ginger shrinks a bit and becomes soft. Keep aside.
Add the chopped tomatoes and sauté with a pinch of salt till it shrinks and becomes soft too. Let it cool. Grind everything together with salt using little water to a fine paste.
Heat the remaining oil in the same kadai. Add mustard seeds. When it splutters add the ground chutney to the tempering and cook for a minute and transfer to the serving bowl.
Serve with steaming soft idlis, crispy dosas or flaky rotis.
- You can opt out ginger and instead use garlic or use both.
- You can also add little coconut if you want the chutney to be more thick.