Tomato Chutney (South Indian Style)

Scaled for 3 portions · 17 steps

1 tbspoil1 tspurad dal ((hulled and split or whole black gram))2–3dry red chillies (- broken and deseeded, I have used less hot variety of red chillies. Check point no 4 in notes.)1–2 clove(– optional)4–5black peppercorns1inch ginger (– peeled and chopped)1 pinchasafoetida ((hing), optional)—salt (– add as required)2 tbspwater (– for blending or grinding, add 1 or 2 tablespoon more if needed)0.5 tbspoil (– sesame oil or sunflower oil or any neutral flavored oil)0.5 tspmustard seeds7–8curry leaves2–3fenugreek seeds ((methi seeds))1 pinchasafoetida ((hing))1dry red chili (– halved and deseeded)—1½ cups/225 to 250 grams or 2 large tomato (– chopped)

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