Tomato Onion Chutney

1. 1

   Sauté the base ingredients until softened

   • Heat a teaspoon of oil in a pan over medium heat.
   • Add the dried red chilies, garlic, and onions.
   • Sauté until onions turn translucent and garlic is fragrant.
   • Add tomatoes and cook for 8 minutes until they become mushy.

   TIPEnsure the tomatoes are fully softened to remove the raw metallic taste.
2. 2

   Cool and blend into a coarse paste

   Allow the sautéed mixture to cool completely to room temperature to prevent steam pressure in the blender. Transfer the mixture to a blender or food processor and pulse until it reaches a coarse, textured consistency.

   TIPAvoid over-blending into a smooth puree to maintain the traditional South Indian texture.
3. 3

   Prepare the tempering and garnish

   • Heat the remaining oil in a small tempering pan.
   • Add mustard seeds and wait for them to crackle completely.
   • Add urad dal and fry until it turns a light golden brown.
   • Pour the hot tempering immediately over the blended chutney.

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