Ingredients

For Chutney

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 tablespoons urad dal
• 4-5 garlic cloves
• 1 inch ginger
• 4 medium tomatoes
• salt to taste
• 10-12 dried red chillies
• 1 lemon size tamarind
• 1 teaspoon jaggery
• water as required

For Tadka

• 2 tablespoons oil
• 1 tablespoon mustard seeds
• 1 tablespoon urad dal
• 1 tablespoon roasted chana dal
• 1 pinch asafoetida
• 2-3 dried red chillies
• 10-12curry leaves
• water as required

Note– Please read recipe notes in the end.

Main Equipment Used

• Non-Stick Frypan: https://amzn.to/4cJCLmd
  High Power Mixer Grinder: https://amzn.to/2GVmyRI
  Induction Cooktop: https://amzn.to/2Jkn4px

Steps In Making

1. Heat oil in a kadai. Now add mustard seeds, cumin seeds, urad dal and roast it for few seconds or till the mustard seeds start to splutter and the dal turns light golden brown in colour.
2. Now add garlic cloves and ginger and roast for few seconds.
3. Further add roughly chopped tomatoes along with salt and cook for 5-6 minutes or until they turn soft.
4. Now add dried red chillies, tamarind and cook for another 2 minutes.
5. Let the mixture cool down completely.
6. Now transfer it in a mixer grinder and add jaggery and water. Grind until smooth. The red chutney is ready.

For Tadka

1. To prepare the tadka in a pan heat oil and then add mustard seeds, cumin seeds, urad dal, roasted chana dal and asafoetida. Roast it for few seconds.
2. Now add curry leaves and dried red chillies and roast for 10-12 seconds.
3. Further add the tomato chutney along with some water and mix well. The consistency of this chutney is thin.
4. Cook for a minute and serve with idli/dosa.

Recipe Notes

• You can replace jaggery with sugar.

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