By Sushmita Sengupta
Never underestimate the power of a good chutney. Whether it is sweet or tangy or spicy or sour, it can give your bland lunch an instant facelift. Try this tomato and onion chutney and you’d know what we mean.
2 chopped tomatoes 1 onion chopped 1 teaspoon split black lentils 1 sprig of curry leaves 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 dry red chili A pinch of hing or asafoetida Sliced ginger (half) 2-3 garlic cloves Soaked tamarind in a little bit of water to extract juice Salt as per taste preference Refined oil
Heat oil in a pan, add some hing and sautee. The add split black lentils and sautee again. Followed by mustard seeds and cumin seeds. Sautee again till lentils turn brown.
Add curry leaves, the dry red chili, sliced ginger, and two to three peeled garlic cloves, and mix all well
Add one cup of chopped onions and mix well. Then add tomatoes, cook till they are soft.
The add tamarind juice, adjust salt as per preference. Turn off the flame. Let the mixture cool down and then grind to chutney.