Tomato Chutney

6Tomato chutney (South Indian)
1. cumin
mustard half teaspoon roasted in oil
uraddal
2. garlic (crushed)
ginger
fry till brown
3. onion – cut very thin and fry well
4. salt
turmeric as powder
chilli
coriander
5. cut tomatoes
half teaspoon sugar
fresh coriander leaf (chopped)
half tumbler water
Cook till thick.
This can be added to boiled dal, or chickpeas, potatoes (boil all
together) or to cooked rice to make takali sadam.
Or serve neat with adei.
Again Durga’s recipe – lasts a few days in the fridge in a steel box. She says South Indians
use mustard and uraddal. North Indians use turmeric, chilli and coriander…….
Seems ok with the lot actually.