Ingredients
Scale
For the chutney
- 8 sprigs curry leaves (a good handful)
- 1/2 a ripe country tomato, roughly chopped (1/4 cup)
- 1/2 a red onion, roughly chopped (1/4 cup)
- 1–2 green chillies
- 1 teaspoon tamarind (a small marble size)
- 1/4 teaspoon salt
For tempering
- 2 teaspoon gingely oil – Indian sesame oil
- 1/4 teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 dried red chillies
Instructions
For the chutney
- Take all the chutney in a small mixie jar. Grind everything to a fine paste without adding any water.
For tempering
- Heat gingely oil in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add in the urad dal and dried red chillies. Let the urad dal brown. Add it to the chutney.
- Prep Time: 5 mins
- Category: Chutney
- Cuisine: Tamilnadu