Ingredients
Scale
Main Ingredients
- 2 teaspoon Indian sesame oil (Indian gingely oil)
- 3 tablespoon white whole urad dal
- 1 sprig curry leaves
- 5 green chillies
- 4 cloves garlic
- 1 onion, chopped (around half a cup)
- 2 tomato, chopped (preferably country tomatoes)
- marble size tamarind
- 1/2 teaspoon salt
For Tempering
- 1 teaspoon Indian sesame oil (Indian gingely oil)
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 green chillies
- 2 dried red chillies
- pinch of hing (asafoetida)
Instructions
- Heat a teaspoon of oil in a pan and add in the white whole urad dal. Fry for 2-3 minutes until the lentils are roasted and brown. Roast on a low flame so the lentils does not burn. Once the lentils are roasted, remove and set aside on a plate to cool.
- In the same pan, add in a teaspoon of oil. Add in the curry leaves, green chillies and garlic. Add in the onions and tomatoes. Also add in the salt and a small piece of tamarind. I used about 5-6 green chillies for this recipe. Urad dal can be very bland, so add more green chillies than usual. Adjust the green chillies according to your taste.
- Cook for 5-6 minutes till the tomatoes are well cooked. Remove from heat and set aside to cool.
- Grind the roasted urad dal and the onion-tomato mixture with half a cup of water to a fine paste.
- Heat oil in a pan and add in the mustard seeds, curry leaves, green chillies, red chillies and a pinch of asafoetida. Let the mustard seeds crackle. Add it to the chutney. Keep the chillies whole. The roasted green chillies add a nice aroma to the chutney. Also if you want a very spicy chutney, you can bite a little bit of the nicely roasted green chilli.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Chutney
- Cuisine: Tamilnadu