Onion Tomato Chutney

https://www.youtube.com/watch?v=5cZn1Rxn1Ug https://www.youtube.com/watch?v=nhU17dJ0ac8

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat 1 tablespoon of oil on low heat and fry the chana dal, urad dal, and coriander seeds, peanuts for 30–45 seconds until light golden, then add and stir in the chillies and garlic, ginger, cumin seeds, tamarind for next 30 seconds.

Step 2

2. Turn off the stove, remove the fried dals and spices from the pan, and transfer them directly into your blender jar.

Step 3

3. Turn the stove to medium heat, add the chopped tomatoes, and turmeric to the same pan, Stir well, cover with a tight lid, and let it simmer on medium heat for 5 to 6 minutes until the tomatoes lose their shape and turn completely soft and mushy. and after that, switch off the stove and finally throwing in the coriander leaves for the final minute like just coriander leaves stay in the residual heat in the kadai and mix it little bit

Step 4

4. Let the tomatoes cool completely, transfer them to the blender jar with the spices, add salt, and grind into a smooth chutney (adding a tiny piece of jaggery or sugar if you need to fix any bitter taste).

Step 5

6. **Apply Tadka (Optional)**: Pour the chutney into a serving bowl. For an authentic finish, Heat 1 to 2 tbsp of oil in a small pan over a low flame, add 1/4 teaspoon of pachi senaga pappu (chana dal), urad dal and let it fry for 30 to 45 seconds until it starts turning light golden, then add 1/4 teaspoon of mustard seeds to pop completely, drop in 1/4 teaspoon of cumin seeds to sizzle for 5 seconds. finish by adding a pinch of hing and 5 to 6 dry curry leaves to crackle for 5 seconds, then turn off the stove instantly and pour the hot mixture directly over your chutney.