Step 1

Heat a pan with 1 tablespoon oil.

Step 2

On a medium flame, roast chana dal & urad dal (or peanuts) until aromatic & deep golden.

Step 3

Add half teaspoon cumin seeds & saute for a minute. Remove to a plate & set aside to cool completely.

Step 4

Next add 4 to 6 red chilies and fry until they turn crisp.

Step 5

Then add 1 cubed onion & 2 garlic cloves.

Step 6

Fry them until a sweet aroma comes out from the onions. This takes about 3 to 5 mins.

Step 7

When the onions turn golden add 3 large chopped tomatoes, ¼ teaspoon salt & 1/8 teaspoon turmeric.

Step 8

Saute until soft & mushy. The raw smell of onions and tomatoes must go away completely.

Step 9

Cool this and blend until smooth. Taste the chutney and add more salt if needed.

Step 10

You may need to pour little water if using peanuts.

Step 11

If you like thick chutney & the tomatoes are pulpy you can also skip water completely.

Step 12

If you are on a low fat diet you can also skip the tempering. Heat 1 tsp oil in a pan.

Step 13

Add ¼ tsp mustard seeds and ¼ tsp urad dal.

Step 14

When the dal turns golden, fry 1 sprig curry leaves and 1 broken red chili till the leaves turn crisp.

Step 15

Add hing & onion tomato chutney to the pan and mix. Or pour this tempering to the tomato chutney.

Step 16

Serve with idli, dosa and pesarattu. You can also refrigerate the chutney & use.