Ginger Tomato Chutney

Name: Ginger Tomato Chutney
Cuisine: Indian
Ingredients: 2 " ginger, chopped; 2 tomatoes, chopped; 2 tbsp. oil; to taste salt; 1/4 tsp. turmeric powder; 2-3 tbsp. roasted chana dal powder (Bengal Gram Lentil); 1 tsp. tamarind paste; 1 tbsp. red chilli powder; 1 tsp. mustard seeds; 1 sprig curry leaves; pinch asafoetida; 1 tsp. split urad dal (Black gram lentil); 1 tbsp. chana dal (Bengal gram lentil)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dipsandsauces - Here is my version of a ginger chutney combined with tomato and a little bit of coconut. I first shallow fried the ginger and tomatoes and then ground the same with fresh grated coconut, roasted chana dal powder (Bengal gram lentil), tamarind paste and red chilli powder.

Few roasted peanuts and sesame seeds too can be added to enhance the flavour. It is then tempered with mustard seeds, split urad dal (Black gram lentil), Chana dal (Bengal gram), asafoetida and curry leaves.

Bethica Das @kitchen_flavours

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Ingredients

2" ginger, chopped
2tomatoes, chopped
2 tbsp.oil
to tastesalt
1/4 tsp.turmeric powder
2-3 tbsp.roasted chana dal powder (Bengal Gram Lentil)
1 tsp.tamarind paste
1 tbsp.red chilli powder
1 tsp.mustard seeds
1 sprigcurry leaves
pinchasafoetida
1 tsp.split urad dal (Black gram lentil)
1 tbsp.chana dal (Bengal gram lentil)

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Steps

1

Heat 1 tbsp. oil in a pan and fry the ginger till light brown. Add the tomatoes and continue to fry till it is mashed. Set aside to cool.
2

Grind along with salt, tamarind paste, roasted chana dal powder, red chilli powder and required quantity of water. Heat remaining oil and temper with mustard seeds. Allow it to splutter.
3

Add the asafoetida, turmeric powder, curry leaves, urad dal and chana dal. Saute for a few seconds till the dals changes colour. Pour this tempering to the prepared chutney and serve with dosa, idli, uttapam, adai, etc.