Onion Tomato Chutney

Ingredients 

• 1 medium onion finely chopped
• 1 cup tomatoes finely chopped
• 4 tablespoons oil
• 4 garlic cloves
• 3 dried red chillies
• 1/2 teaspoon asafoetida
• 1 teaspoon sugar
• Salt to taste
• 1 teaspoon mustard seeds
• 1 teaspoon split skinless black grams
• 5-6 curry leaves

Method

1. Heat 2 tablespoons oil in a non-stick pan. Add garlic, 2 broken red chillies, asafoetida and onion, mix and sauté till onion turns translucent.
2. Add tomatoes and mix well. Add sugar and salt, mix well, cover and cook for 2-3 minutes.
3. Add little water, mix, cover and cook till tomatoes turn soft and pulpy. Remove from heat and cool.
4. Blend the tomato mixture to a smooth chutney and transfer into a serving bowl.
5. Heat remaining oil in another non-stick pan. Add mustard seeds and let them splutter. Add black gram and sauté well.
6. Add remaining broken red chilli and curry leaves, mix and sauté for 15 seconds.
7. Pour the tempering over the chutney and mix well.
8. Serve immediately with hot idlis.