New Way Tomato Chutney for Idli & Dosa

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Halve the 1 kg of tomatoes and roast them in a pan with 2 tbsp oil over medium heat, flipping to cook both sides.
2. Add 15 garlic cloves to the pan and roast them evenly.
3. Keep roasting until the tomato skins soften.
4. Let everything cool completely, then blend to a smooth paste without adding water. Set aside.
5. In a large kadai, heat ½ cup oil. Add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 broken dried red chillies, a few curry leaves and a pinch of hing.
6. Let the tempering splutter over medium heat.
7. Lower the heat, add 4 tbsp chilli powder and 1 tsp turmeric, and sauté on low until the spices smell aromatic.
8. Add the tomato-garlic paste and mix well.
9. Cover and cook for 20 minutes, or until oil separates from the sides.
10. Stir in 2 tbsp salt and 1 tbsp jaggery, then cook until oil separates from the sides again.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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GarlicTomatoUrad dal