Tomato Chutney

I learnt this tomato chutney from my friend Tharunya's mum. She is an excellent cook and I relished almost everything she prepared. I spent close to 15 days during my college exam days at Tharu's home and had an awesome appetite. Tomato chutney is one of favourites that she prepared that I have shared here...Enjoy!

Ingredients
Tomato (medium) - 3 (chopped lengthwise)
Onion (medium) - 1 (chopped lengthwise)
Garlic - 3 pods
Curry leaves - 10
Tamarind extract - 1 Tablespoon
Urud dahl - 1 Tablespoon
Channa dahl/Yellow split peas - 1 Tablespoon
Dry Red chilli - 2
Salt - to tast
Oil - 1/2 Tablespoon
For Tempering
Oil - 1/2 Tablespoon
Mustard seeds - 1/2 Teaspoon
Urud dahl - 1/2 Tablespoon
Channa dahl/Yellow split peas - 1/2 Tablespoon
Curry leaves - 10


Method
1. Heat oil in a pan and and add the urud and channa dahl and roast until they become golden yellow.
2. Now add the onion, tomato, garlic, tamarind extract, red chilli and salt and sauté until they are cooked completely. Allow them to cool and grind them into a fine or coarse paste.
3. Heat oil in a pan and allow the mustard sees to splutter. Then add the curry leaves followed by urud dahl and channa dahl and roast until they become golden brown in colour.

4. Now pour the tempered mix along with the oil on top of the chutney and give a mix.
       Tomato chutney is ready to be served with idli and dosa.


Note
* Half a cup of grated coconut can be used and ground along with this chutney if you need more quantity.