6 to 7 dried chillies
15 cherry tomatoes/ 4 large tomatoes
1/2 of a Bombay onion
1/4 tsp tamarind paste
2 springs curry leaves
salt to taste
Tempering
1/2 tsp urad dhal
1/4 tsp mustard seeds
1 sprig curry leaf
In a wok, heat about 2 tbsp oil, add in dried chillies, fry for a few seconds, then add in onions, tomatoes and curry leaves. Stir fry until onions soften and tomatoes turn mushy. Leave to cool. In a mixer, add in the cooled ingredients, tamarind paste and salt. Add 1 to 2 tbsp water and grind into a paste. Add more hot water if desired. Transfer to a bowl. In a wok, heat 1 tbsp oil, add in urad dhal, mustard seeds and leave it to splutter. Throw in curry leaf. After a few seconds, mix it into the chutney. Stir. Check if salt is enough. Serve with dosa or idli.
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