Tomato Chutney

Xavier Das is our parish cook and he has been turning out some great and simple chutneys which I have been eating as if they were the main course. He is one joyful man who shares his trade with others. God bless him and may his tribe increase. There is no point taking your food recipes to your grave. Think about it.

Ingredients
Chennai onions – half a small bowl , approximately ten or one medium regular onion
Tomatoes – two large
Tamarind – half a lime size
Curry leaves – two sprigs
Garlic – six cloves
Jaggery – 1 teaspoon
Red chillies – two
Mustard seeds – one teaspoon
Urad dal – one teaspoon

Fry the onion and garlic in some oil and when the onions get translucent add the chopped tomatoes. Fry this for about three minutes on a slow fire. Drop in the jaggery and let it dissolve. Now grind the mixture along with the tamarind and green chillies. When ground set aside. Now for the tempering – In two tablespoons of hot oil add a teaspoon of urad dal, one teaspoon mustard seeds ( let it crackle), curry leaves and  two red chillies. Pour over the ground mixture and stir. You are done. 

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