Ginger Tomato Chutney

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Step 1

1. Heat a pan.

Step 2

Add a Tbsp of Oil.

Step 3

To it, add 8 broken Red Chillies. Fry on low to medium heat for a minute, until it is crisp. Immediately remove it on a plate.

Step 4

To the same oil, add chopped Ginger, fry for a minute on low to medium heat.

Step 5

Then add chopped Onion, fry for 3 minutes on low to medium flame, until translucent.

Step 6

Then add chopped Tomato, and fry for another 3 minutes on low to medium flame, until it cooks well enough, immediately remove from heat and cool it completely.

Step 7

Add this mixture and fried Red Chillies along with salt to a mixie jar.

Step 8

Add 1 to 3 Tbsp of water only if needed. Blend it a little coarse. Remove this ground mixture into a bowl.

Step 9

In a pan, heat one Tbsp oil for seasoning.

Step 10

Add 1 tsp black mustard seeds, 1 tsp cumin seeds, 1 tsp white Urad dal, 1 broken Red Chilli, chopped Curry Leaves, and 4 pinches of Asafoetida, fry on low heat until mustard seeds crackle.

Step 11

Add this seasoning to the Chutney, and mix well.

Step 12

This goes well with Dhokla, Idli, Dosa, Chapathi and hot rice with a tsp of Ghee.