South Indian Tomato and Date Chutney

Name: South Indian Tomato and Date Chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 1 heaped tsp each grated or chopped fresh ginger and garlic; 3 large tomatoes, roughly chopped; ½ large white onion, roughly chopped; 2 small dried red chillies; ½ tsp black or brown mustard seeds; 1 tsp salt; 2 dried dates, roughly chopped; ¼ tsp asafoetida powder; 1 tbsp chana dal; 2½ tbsp vegetable oil; 6 curry leaves

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
20 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

The taste and texture of this chutney is very different from my Bengali tomato chutney. This one is smooth and found in South India, often at breakfast alongside dosa, idly, appam or medu vada. It will last a few days in the fridge, but this quantity is normally finished in one sitting.

Ingredients

2½ tbsp vegetable oil
1 tbsp chana dal
2 small dried

Asia
India
Side dish
Gluten-free
Breakfast
Vegan

Method

Heat a tablespoon of the oil in a frying pan and then add the uncooked chana dal. Move it around the pan until it browns in colour. This will take around 20-30 seconds so do not take your eyes off it. Transfer to a small bowl to cool.
Blitz the cooled chana dal in a spice grinder or grind in a pestle and mortar. It does not have to be a powder but should be bro