Tomto Chutney
Ingredients
5-6 medium-sized Tomatoes
1 tbsp Oil (preferably sesame oil, or any cooking oil)
5-6 cloves Garlic
A small piece of Tamarind (approximately 1 inch, or to taste)
For the Tempering
2-3 tbsp Sesame Oil (or any cooking oil)
1 tsp Mustard Seeds
1 tsp Chana Dal (split chickpeas)
1 tsp Urad Dal (split black lentils)
2-3 cloves Garlic (crushed or finely chopped)
2-3 Dried Red Chilies (whole)
1 sprig Fresh Curry Leaves
1/2 tsp Turmeric Powder
1 tsp Kashmiri Chili Powder
A pinch of Asafoetida Powder (Hing)
Salt to taste
Preparation
Wash the tomatoes thoroughly and cut them into large pieces.Place the cut tomatoes in a pressure cooker.Add 1 tablespoon of oil, the 5-6 cloves of garlic, and the small piece of tamarind to the pressure cooker.Close the lid and cook for three whistles on medium-high heat.Once the pressure is released naturally, open the cooker. The tomatoes should be soft and well-cooked.Lightly mash the cooked tomatoes with a spoon or masher.Allow the mixture to cool down slightly.Transfer the cooled tomato mixture to a blender or use an immersion blender. Blend into a smooth paste. Do not add any extra water.
Heat 2-3 tablespoons of sesame oil (or your preferred cooking oil) in a frying pan or kadai over medium heat.Once the oil is hot, add the mustard seeds. Let them splutter.Add the chana dal and urad dal. Sauté on low to medium heat until the dals turn a light golden brown.Add the crushed garlic, whole dried red chilies, and fresh curry leaves to the pan. Sauté until the garlic is well-cooked and aromatic, and the chilies become slightly darker. Be careful not to burn the garlic.Reduce the heat to low. Add the turmeric powder, Kashmiri chili powder, and a pinch of asafoetida powder. Stir quickly for a few seconds to toast the spices. (Be careful not to burn the dry spices).Immediately pour the blended tomato paste into the tempering mixture in the pan.Mix everything together very well.
Add salt to taste.Continue to cook the chutney on low to medium heat, stirring occasionally, until it thickens and the oil starts to separate from the chutney. This indicates that the chutney is well-cooked and ready for storage. This process might take 5-10 minutes depending on the consistency of your tomato paste.
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