Ginger Tomato Chutney

          Chutneys of various types are much favoured and is an integral part of the Indian palate. Every household has their very own version where the ingredients and the method of preparing it differs. The most common ones are either made of coconut, tomato or ginger which are relished with any South Indian breakfast, parathas or rice. 

          So 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 chili 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. So check out the step by step pictorial recipe to prepare it.

• 2" ginger, chopped
• 2 tomatoes, chopped
• 2 tbsp. oil
• salt to taste
• 1/4 tsp. turmeric powder
• 2-3 tbsp. roasted chana dal powder (Bengal Gram Lentil)
• 1 tsp. tamarind paste
• 1 tbsp. red chili powder
• 1 tsp. mustard seeds
• 1 sprig curry leaves 
• pinch of asafoetida
• 1 tsp. split urad dal (Black gram lentil)
• 1 tbsp. chana dal (Bengal gram lentil)

          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.

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

          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. 

Shallow fry ginger till it turns slightly brown in colour.

Add tomatoes & continue to fry.......

 ........till it is mashed.

Add roasted chana dal powder, tamarind, salt, coconut & red chili 

powder. 

Grind into a paste by adding very little water.

Temper oil with mustard seeds, asafoetida, curry leaves, split 

                         urad dal & chana dal. Pour over the prepared chutney & serve.