Tomato Chutney

I love Tomato chutney very much. This can be easily prepared and can be stored in refrigerator up to 3 days.It goes well with rice, dosa and even idly also.When I was a child one of my favorite combination is mudda pappu along with tomato chutney.

Recipe:
Ingredients:
Tomatoes-4 medium(Roughly chopped)
Tamarind-one small lemon sized soaked in water
Salt to taste
Red chillies-5-6(Adjust to your taste).
Coriander leaves-2sprigs

For Tempering:
Mustard seeds-1tsp
Split black gram dal-1tsp
Hing-big pinch
Oil-1tbsp

Method:

1. Heat oil in a wide pan, add mustard seeds when they start spluttering add urad dal. When they turn brown add hing, red chillies. Switch off the flame.
2. Keep these aside and cool completely.
3. Now in the same pan add chopped tomato and cook with covered lid till tomatoes become dry.
4. Then add salt and tamarind.(Tamarind will become soft because of that heat and can be grinded easily).Cool it completely.
5. Now initially,  grind urad dal, mustard and red chilly mixture. When it is powdered  add tomato mixture along with coriander leaves and make it a paste.

Notes:

I suggest to use small mixie jar for making chutney.

Annam, muddapappu(Dal),Dappalam(Tamarind based stew) Mamidikaya pulihora,(Green Mango Rice),Tomato chutney, Atukula payasam(Poha kheer),vada

Today is varalakshmi vratham and we have to offer Shadrosopethamina Bhojanam(The food should have different  tastes) to goddess and I have made these as  naivedyam to Goddess(Ammavaaru)