Prep Time: 10 Minutes

Cook Time: 45 minutes0

Servings: 3-4 Servings

This is not only an easy chutney recipe but a versatile one. It goes well with most of the snacks and breakfast dishes.

Ingredients

• Tomatoes: 3 medium-sized
• Onions: 2 medium-sized
• Red chillies to taste
• Coriander/Dhaniya leaves: 1 tbsp (finely chopped)
• Rock salt to taste
• Cold-pressed oil: minimal (optional)

For Seasoning

• Mustard seeds: ½ tsp
• Urad dal: ½ tsp
• Curry leaves: 1 sprig

Method

• Chop onions and tomatoes into medium-sized pieces.
• Dry roast red chillies for a few seconds (take care not to burn) and remove from the pan.
• In the same pan, add onions and saute (using very little or no oil) until onions turn transparent.
• Then add tomatoes, coriander leaves and cook until tomatoes become slightly mushy.
• Allow the mixture to cool. Once it cools, grind coarsely along with red chillies and salt.
• Dry roast mustard seeds. When it sputters add urad dal and curry leaves.
• When the dal turns brown, add the ground chutney and stir well.

Wellcure Tips:

• It can be kept refrigerated for 2-3 days
• Variations - You can add coriander leaves instead of curry leaves. (Do not add too much, just a sprig is enough for the flavour)

Eating guide:

• Food group: Vegetables
• Can be easily combined with other food groups (except fruits)
• Consume with dosas, chillas, or sandwiches
• You can adjust the number of onions and chillies for more tanginess

Image courtesy for title picture: www.archanaskitchen.com

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