Tomato chutney

Normally the red color chutnies we see in any average Indian food has to be very spicy. That too the street foods in Chennai offers its customers the spiciest chutnies along with idly, dosa etc. But when we go to some vegetarian restaurants like Saravana bhavan, we can get less spicy foods. I tried this tomato chutney just like Saravana bhavan with their mild sweetness and tangy taste. I made this tomato chutney with vegetable kara paniyaram (recipe: yet to publish) as breakfast.

Tomato chutney with vegetable kuli paniyaram.

Ingredients:
Tomato - 3
red onion - 1
dry red chilly - 4
garlic - 4 cloves
channa dal - 1 tbsp
shredded coconut - 1 tbsp
cumin - 1/2 tsp
tamarind - a small piece
salt - to taste
jaggery - 1 tsp
To temper:
curry leaf - few
mustard - 1/2 tsp
urad dal - 1/2 tsp
hing - pinch
coconut oil - 1 tsp

Method:
Cook the tomatoes with 1 cup water, till it is completely cooked.
Add the tamarind and let it cool.
Heat oil in a wok. Fry the channa dal till it turns mild red. Then add the sliced onion, garlic and saute till onion turns golden red. Switch off. Let it cool.
Grind everything together to a thick chutney form.
Heat oil in another wok. Add mustard and urad dal. Let the mustard splutter. Add curry leaves, hing.
Pour the fried tempering over the chutney. Mix well and serve.

Serving suggestion:
Serve as side dish with any tiffin (a light meal - British Indian word) like idly, dosa, uthappam, karapaniyaram.