Ingredients

• 1 med. onion

• 1 med tomato

• 4-5 cloves of garlic

• 1 tbsp. coriander leaves

• 1 tbsp. gram daal soaked for 1 hour

• 1 3" piece tamarind broken

• 1 sprig curry leaves

• 1/2" piece ginger

• 1 tsp. red chili powder salt to taste

• 1/2 tsp. sugar

• 1/2 tsp. cumin seeds

• 1 tbsp. oil

Seasonings

• 1 tsp. oil

• 1/4 tsp. mustard seeds

• 1/4 tsp. cumin seeds

• 4-5 curry leaves finely chopped

• 1 pinch asafetida

Method

1. Heat the 1 tbsp. oil and add to the other ingredients except seasoning. Grind to a powder in grinder. Transfer to a serving bowl.

2. Heat oil in a small crucible, add the seeds and asafetida.. When they splutter, add to the chutney. Mix gently.

3. Serve with parathas, dosas, idlis, or just plain bread or toast.

Note: Reduce or increase the chili content as per taste

Making time: 15 minutes (excluding soaking time)

Makes: 2 cups chutney

Shelf life: 4 days (refrigerated)

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