Saravana Bhavan Style Tomato Chutney

 

Saravana Bhavan Style Tomato Chutney

This hotel-style tomato chutney is packed with flavor and makes an incredible accompaniment to idli, dosa, or upma.

Ingredients:

• For Sautéing:

  • Sesame or refined Oil (as needed)

  • Urad dal – 1 tablespoon

  • Chana dal – 1 tablespoon

  • Crushed Ginger – 1 inch piece

  • Garlic – 4 cloves

  • Dry red chilies (adjust to spice preference)

  • Onions – 2, chopped

  • Tomatoes – 4, chopped

  • Tamarind – small gooseberry-sized piece

  • Salt – to taste

  • Curry leaves – a few

• For Tempering:

  • Oil – 1 teaspoon

  • Mustard seeds – ½ tablespoon

  • Urad dal – ½ tablespoon

  • Dry red chilies – 3 to 4

  • Curry leaves – 1 sprig

Instructions:

1. Sauté the Ingredients:

   • Heat a little oil in a pan over medium heat.

   • Add the urad dal, chana dal, ginger, garlic, and dry red chilies, sautéing until fragrant.

   • Toss in the chopped onions and cook until they turn soft and translucent.

   • Add the chopped tomatoes and sauté until they break down and blend well with the mixture.

   • Stir in the tamarind, salt, coriander leaves, and curry leaves. Sauté everything together for about 2 minutes, then turn off the heat.

2. Grind:

   • Allow the cooked mixture to cool down completely.

   • Transfer it to a mixer jar and grind into a smooth paste without adding too much water.

3. Tempering:

   • In a small pan, heat a little oil for tempering.

   • Splutter the mustard seeds, then add urad dal, dry red chilies, and curry leaves. Once aromatic, turn off the heat.

4. Combine & Serve:

   • Pour the tempering over the ground chutney.

   • Add a splash of water if needed to adjust the consistency, mix thoroughly, and serve fresh!