Spicy Tomato Chutney

Ingredients:

5 or 6 - tomatoes, big

2 tbsp - Bengal gram

4 or 5 - red dry chillies

tamarind paste or water for taste

1 tsp - cumin seeds

black pepper for taste

Dal powder (with garlic)

oil for seasoning

mustard seeds

Corinader powder

turmeric powder

chilly powder

curry leaves

asofoetida

salt

Preparation:

Heat oil and splutter mustard seeds.

Add dry chillies, Bengal gram, curry leaves, cumin seeds, asofoetida and fry until the Bengal gram becomes light red.

Add the tomato mixture (tomatoes ground with little water and tamarind).

Add chilly powder, black pepper, turmeric powder, Corinader powder, and salt.

Also add two to three teaspoonful of dhal powder.

Let the chutney boil until the oil floats up on the top.

Now the chutney is ready to be eaten.
For Dhal Powder:

Fry Bengal gram, urad dhal, thur dhal, dry chillies, garlic, asofoetida in dry kadai without oil.

Grind them with salt and keep it in a tight bottle.

This mixture could be added with all chutneys to enhance the taste and also acts as a thickening agent.