1/4teaspoonkashmiri red chili powderoptional, for bright color
1teaspoonoiluse oil of choice
pinchhingalso known as asafoetida
Heat 1/2 tablespoon of oil in a kadai/pan on medium heat. Once the oil is hot, add the chana dal and cook for around 2-3 minutes or until the dal is golden in color. Remove the dal from pan and set aside.
To the same pan now add garlic, onion and dried red chilies. Increase the amount of red chilies as per your taste.
Cook for around 3 minutes until the onions are soft. Then add in the tomatoes and salt and stir.
Cook the tomatoes until they are soft and mushy, around 6-7 minutes.
Let it cool down a bit and then transfer to a blender along with the roasted chana dal.
Grind to a smooth paste. I also added 1/4 teaspoon kashmiri red chili powder while grinding but that's optional. Transfer chutney to a bowl.
To make the tadka/tempering, heat 1 teaspoon oil in a small pan on medium heat.
Once the oil is hot, add the mustard seeds and let them pop. Then add the hing and curry leaves. Saute for a minute until the curry leaves turn little crisp.
Transfer the tempering to the tomato chutney and mix. Enjoy tomato chutney with dosa/idlis or even parathas.
I like this chutney more when it's chilled so pop it in the refrigerator for 2 to 3 hours before serving.
If you like spicy food, increase the amount of dried red chilies in the chutney.