Chettinad Tomato chutney

Tangy and spicy tomato chutney can be used as an accompaniment to a lot of different dishes. There are so many variations of this chutney. I have already posted two variations a basic tomato chutney and a tomato chutney with peanuts. But I could not resist the temptation of trying this Chettinad Tomato Chutney after I saw it last month on Usha's blog My Spicy Kitchen.

This chutney uses tamarind and chilies and is fairly easy to put together.

You will need
1/2 onion, chopped
3 garlic cloves, shelled and minced
1 tbsp. channa dal
2 tbsp. oil
3 Roma tomatoes or 2 salad tomatoes, chopped
2 tsp. paprika
salt to taste
1 tsp. tamarind paste

For the tempering
3 tbsp. oil
1 dry red chili pepper
1 tsp. mustard seeds
1/4 tsp. asafoetida
3-4 curry leaves

Heat oil in a pan and saute the onions, garlic and channa dal until soft and slightly brown. Add the tomatoes, paprika and salt to taste. Cook until the tomatoes are mushy.

In a blender combine the cooked tomato mixture and tamarind paste. Blend to a paste. In a separate pan heat oil for the tempering and add the mustard seeds. When they crackle turn off the heat and add the other ingredients. Pour it over the tomato paste. Mix well.

Enjoy!