This is a simple but tasty chutney that I like to serve with homemade dosas. It can be served on the side or spread over the dosas while they are cooking as I do here.
I also like to serve this spicy tomato chutney with idles and papadams. It is also very good spooned over most tandoori meat and vegetables.
International & UK Orders
- 8 (more or less) dry Kashmiri chillies
- 2 tablespoons rapeseed oil
- 1 teaspoon white urad dhal lentils
- 1 small onion - finely chopped
- 8 cloves garlic
- 250g chopped tomatoes
- Salt to taste
- Soak the Kashmiri chillies in water for about 30 minutes.
- Remove the chillies from the water and tear in half. Remove the seeds if you don't want your chutney to be really spicy.
- Temper the urad dhal seed in the oil over medium high heat for about 30 seconds and then add the chopped onion.
- When the onion becomes soft and translucent, add the cloves of garlic and fry for a further two minutes or until the garlic cloves are just beginning to turn a light brown.
- Place all of this in a spice grinder with the tomatoes and grind until smooth.
- Season with salt to taste.