Tomato pacchadi

This is a spicy chutney (can be made less spicy by reducing the chilis).
It can be used as a side dish for rice or roti, idli, dosa etc.
Slightly sour tomatoes taste better for this chutney. Of course, I have used heirloom tomatoes as they are from our garden!
As a lot of cilantro is added to the chutney, the color is not bright red.

 

 

 

Ingredients:

•      8 medium tomatoes
•      2 or 3 green chilis (adjust to taste)
•      1/2 cup chopped cilantro
•      1/4 tsp. turmeric

Seasoning:

•      3 tsp. oil
•      3 red chilis
•      2 tsp. chana dal
•      2 tsp. urad dal
•      1 tsp, coriander seeds
•      A few black pepper (whole)
•      1/2 tsp. methi seeds
•      A pinch of hing

Directions:

1.      Heat oil in a pan.
2.      Add all the seasoning ingredients.
3.      When dals are turning golden brown, turn the heat off.
4.      Let it cool to room temperature.
5.      Chop tomatoes.
6.      Separately, sauté tomatoes in a little oil, till most of the liquid evaporates.
7.      Grind seasoning till it becomes powder.
8.      Add sautéd tomatoes and remaining spices.
9.      Grind to a coarse paste.
10.      Transfer to a bottle.
11.      Can be stored for one or two weeks.

Note:

You can roast the seasoning without oil, powder it and save it in a bottle for use later. This saves cooking time.