TOMATO CHUTNEY

Chutneys and pickles are a part in everyday South Indian meal. While the Pickles are prepared once or twice a year and stored, Chutneys are made on a everyday basis and can also be stored for a day or two. These are made fresh with almost all of the veggies. My Mom used to make curries, dals and stews for the morning lunch and chutneys in a stone motor and pestle for the evening dinner. These spicy chutneys goes well with steamed rice and ghee. Of all the everyday chutneys, tomato chutney is very easy to make, yet delicious to eat.   
INGREDIENTS

• Ripe red tomatoes                    4
• Green chillies                             4
• Coriander                                  5-6 sprigs
• Oil                                             2 Tsp
• Chana dal, urad dal                   1/2 Tsp each
• Mustard seeds                          1/4 Tsp
• Tamarind                                   1/2 inch piece
• Turmeric                                    a pinch
• Sugar                                         1 tsp
• Salt                                            to taste

PROCEDURE
In a pan add one tablespoon of oil and heat it. Add the dals and the mustard seeds. When the mustard crackles remove the tadka and keep aside. In the same pan add the remaining oil. Add the tomatoes, green chilies, salt, sugar, turmeric and tamarind. Cover and cook for  two minutes. Remove the lid, cook till the tomatoes become soft and all the moisture is evaporated. Let the mixture cool completely.
Now in a blender add the fried dals, green chilies from the tomato mixture and the coriander. Blend them well. When they all form a fine paste, add the tomato mixture and pulse the blender once or twice. One thing is sure, chutneys made in stone motor with pestle in the traditional way taste awesome. Now remove the chutney into a bowl. Serve with hot rice and ghee.