This tomato chutney is a blend of tomatoes and garlic. Can be served as dip for snack and parathas.
- Gingelly oil – 1 tbsp
- Tomato – 3 nos
- Garlic – 8 cloves
- Curry leaves – a string
- Mustard seeds – ¼ tsp
- Split blackgram – ¼ tsp
- Salt to taste
- Roughly chop the tomatoes.
- Grind tomatoes and garlic with little salt in a mixer to a smooth paste.
- Heat oil in a kadai. Put mustard, blackgram and curry leaves. Wait till the crackle.
- Pour in the grounded paste and let it boil and wait till the oil separates and the colour changes to dark red.
Serve hot. Store it in an airtight container and refrigerate, after it comes to room temperature. It would stay good for a day in room temperature. You could refrigerate for a week.