Tomato Chutney

Ingredients:
1 medium onion, small dice
2 teaspoons minced ginger
3 red chilies
2 Tablespoons oil
5 large ripe tomatoes
1 teaspoon mustard seeds
1 teaspoon split black gram dal
salt to taste

Directions:

Heat 1 tablespoon of oil in a frying pan or kadai and add onions and ginger and fry until the onions turn brown. To remove the skin from the tomato, put them into a pan of boiling water for just a minute and the skin will come off easily. Then, chop the tomatoes into small pieces. Add the tomato to the pan and fry for 2 minutes. Add salt, then add the mixture into a food processor and grind to a paste.

Heat the remainder of the oil in a small frying pan and add mustard seeds and dal. Fry for 2 minutes or when the mustard seeds start spluttering. Add the tomato mixture and fry for about 5 minutes. Serve the tomato chutney with bread such as dosai or poori or roti.

You can make this dish milder or hotter by the number chilies in the recipe.

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