Ingredients
4 medium tomatoes (chopped)
1 onion (finely chopped)
3–4 garlic cloves (minced)
1–2 green chilies (chopped)
Tempering: 1 tsp mustard seeds, ½ tsp cumin seeds, 1 tsp urad dal, 1 tsp chana dal, 8–10 curry leaves, ¼ tsp hing.
Spices: ½ tsp turmeric, ½ tsp red chili powder (optional), ½ tsp tamarind paste (or lemon juice), 1 tsp jaggery/sugar (optional), salt.
Oil (3 tbsp).
Fresh coriander (garnish).
Instructions
Heat oil in a pan. Add mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, and hing. Sauté until dals turn golden.
Add onion, garlic, and green chilies to the pan. Fry until onions soften.
Add chopped tomatoes to the pan. Cover and cook until mushy (approximately 10 minutes).
Stir in turmeric, red chili powder, salt, tamarind paste (or lemon juice), and jaggery/sugar. Cook until the mixture thickens (approximately 5–7 minutes).
Optionally, blend the chutney for a smoother texture. Garnish with fresh coriander before serving.
