By Jen Booker
March 29, 2020
1Heat oil and add urad dal
2Saute the urad dal on a low heat till they start turning golden
3Add broken dry red chilies, cloves, black pepper and ginger
4Stir for 5 minutes
5Then add chopped tomatoes and asafoetida
7Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low heat
8Once the tomato mixture cools, add them to a small blender
9Grind to a smooth paste
10In the same pan or different pan, heat 1 tbsp oil
11Add the mustard seeds and crackle them
12Then add curry leaves, seeds, asafoetida
13Saute till the curry leaves become crisp
14Then add the ground tomato paste. Stir well.
15Saute for 3 to 4 minutes on a low heat. Check the taste and add more salt if required.
16Stir again. The chutney is done and ready to be served.