TOMATO MINT CHUTNEY (Kugan )

TOMATO MINT CHUTNEY

1 tbs oil
½ tbs channa dal
3 dry red chillies cut into pieces
2 shallots cut into pieces
1 small piece of ginger chopped
¼ cup coriander leaves, chopped
¼ cup mint leaves
2 tbs grated coconut (optional )
Salt to taste

4 big red , tomatoes sliced
1 tsp tamarind paste

To Season:
1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
A pinch of asafoetida powder
1 red chillie cut into pieces
1 sprig curry leaves

Method:

Heat the oil in a non-stick pan, add in the channa dal, red chillies and shallots.
Saute nicely, add in the ginger, coriander leaves, mint leaves, and coconut.
Add in enough salt and stir fry for about 2 minutes. Remove.
In the same pan, add in the cut tomatoes, tamarind paste, and cook till it becomes mushy.
Remove when there is no raw smell. Let both cool.

Now first grind the coriander, mint mixture nicely.
Then add in the tomato mixture and grind coarsely.
You can add 2 tbs of water if needed.

Heat the oil in a pan, add in all the seasonings in order.
Pour over the ground chutney. Serve with steaming idlis or dosais.