Tomato Chutney (തക്കാളി ചമ്മന്തി - Thakkali Chammanthi)

Ingredients

1. 2 large Tomatoes, finely chopped (approx. 1 cup)
2. 1 medium Onion, finely chopped (approx. 1/2 cup)
3. 3-4 Garlic cloves, finely chopped
4. 1-2 Dry Red Chilies (to taste)
5. 1/2 tablespoon Chana Dal (Split Bengal Gram)
6. 1 tablespoon grated Dry or Fresh Coconut, optional
7. 1/4 teaspoon Mustard Seeds
8. 6-7 Curry Leaves
9. 1 tablespoon + 1 tablespoon Cooking Oil
10. Salt to taste

Method

1. Heat 1 tablespoon oil in a small pan or a kadai over medium flame. Add chana dal and sauté until it starts to turn light brown and nice aroma releases. Add dry red chilly and sauté for 10-12 seconds
2. Add chopped onion and chopped garlic.
3. Sauté until onion turns transparent.
4. Add chopped tomatoes and salt.
5. Stir and cook until tomatoes turn soft and oil starts to separate or for approx. 3-4 minutes. Turn off the flame and allow the mixture to cool at room temperature for few minutes.
6. Add cooled chutney mixture and grated coconut in the small jar of a grinder.
7. Grind it to the smooth paste.
8. Wipe the previously used pan with a paper napkin before using. Heat 1 tablespoon oil in the same pan. Add mustard seeds; When they start to crackle, add curry leaves. (Do not add mustard seeds until oil is hot enough. Also add curry leaves in it only after seeds start to crackle). Add chutney paste.
9. Mix and cook for 2-3 minutes.

 Tomato onion chutney is ready