Title: Onion Tomato Chutney
Categories: Bawarch3
Yield: 1 servings

1 md Onion
1 md Tomato
4 Clovettes garlic; (4 to 5)
1 tb Coriander leaves
1 tb Gram dal soaked for 1 hour
1 3 inch piece tamarind broken
1 Sprig curry leaves
1 1/2 inch pie ginger
1 ts Red chilli powder
Salt to taste
1/2 ts Sugar
1/2 ts Cumin seeds
1 tb Oil

---------------------------------SEASONING---------------------------------
1 ts Oil
1/2 ts Mustard seeds
1/2 ts Cumin seeds
1 pn Asafoetida.

Heat the 1 tablespoon oil add to the other ingredients except seasoning.

Grind either on stone, or in electric stone grinder, or in a mixie.

Transfer to a serving bowl.

Heat oil in a small crucible, add the seeds and asafoetida..

When they splutter, add to the chutney. Mix gently.

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

Making time: 15 minutes (excluding soaking time)

Makes: 2 cups chutney

Shelf life: 4 days (refrigerated)

Note: Reduce or increase the chilli content as per taste.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.