Tomato Chatni Bharta

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Halve the 1 kg of tomatoes. Heat 2 tbsp oil in a pan over medium heat, roast the tomatoes, flipping to cook both sides, together with the 15 garlic cloves, until the tomato skins soften.
2. Let everything cool completely, then grind to a smooth paste in a mixer without adding water. Set aside.
3. In a large kadai, heat ½ cup oil over medium heat. 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, and let them splutter.
4. Reduce to low heat, add 4 tbsp chilli powder and 1 tsp turmeric, and sauté until the spices smell aromatic.
5. Add the tomato-garlic paste and mix well. Cover and cook for 20 minutes, or until oil separates from the sides.
6. Add 2 tbsp salt and 1 tbsp jaggery, mix well, and cook until oil separates from the sides again.
7. Serve the chutney with rice, idli or dosa.

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

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