Tomatoes - 3 or 4
Stemless Guntur Red Chilli - 6 or 8
Handful of coriander leaves
Saute 3 spoons of cold pressed groundnut oil. Add a spoonful of udad dal, chana dal, red chillies, curry leaves. Saute.
Once its sauted, I prefer to remove the chilli and the curry leaves out.
Add tomatoes, cook till the tomato is well cooked. Add salt, hing, a little pepper.
When you turn off the gas, add coriander leaves and let it cool.
Grind it all together (including the removed chilli and curry leaves).
This is the best tomato chutney ever. Why?
I have often added roasted groundnut to bind it - bad idea - it takes away the tomatoey-ness
I have added jaggery - bad idea - it lessens the spice and instead makes it flat.
Pudina added with coriander - works well, but not everyone likes the minty taste.
Small onions in the saute mix - works well, adds the onion flavour.
But this recipe I cracked today is easily the bestest tomato chutney recipe ever.
