• 2Large tomatoes
• 1Piece ginger - chopped
• 1Dry red chilies - broken and deseeded
• 1tspUrad dal (split and husked black gram)
• 4Black peppercorns
• 2Cloves
• 1Pinch asafoetida - optional
• 0.5 tbsp Oil
• salt as required
• 0.5 tbsp Oil
• 7Curry leaves
• 0.5 tsp Mustard seeds
• 2Fenugreek seeds
• 1Pinch asafoetida

Instructions

1. 1

   Heat oil and add urad dal

2. 2

   Saute the urad dal on a low heat till they start turning golden

3. 3

   Add broken dry red chilies, cloves, black pepper and ginger

4. 4

   Stir for 5 minutes

5. 5

   Then add chopped tomatoes and asafoetida

6. 6

   Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low heat

7. 7

   Once the tomato mixture cools, add them to a small blender

8. 8

   Grind to a smooth paste

9. 9

   In the same pan or different pan, heat 1 tbsp oil

10. 10

    Add the mustard seeds and crackle them

11. 11

    Then add curry leaves, seeds, asafoetida

12. 12

    Saute till the curry leaves become crisp

13. 13

    Then add the ground tomato paste. Stir well.

14. 14

    Saute for 3 to 4 minutes on a low heat. Check the taste and add more salt if required.

15. 15

    Stir again. The chutney is done and ready to be served.