Onion tomato chutney (Raw version)

This chutney is a very good variation to the usual onion tomato chutney. Unlike the normal version where we saute the onion tomato first  until its cooked well, all raw taste gone and the chutney ground in a mixer; this is the raw version where the onion tomato is directly ground in a mixer and then tempered with basic spices. The raw taste is prominent here and gives a different taste to the chutney. If you are a daredevil in trying out different tastes and flavors, then this chutney is for you :) We in home love this chutney and it is a great thing to pack for picnics too!

Ingredients

1 medium sized onion

1 large tomato

2 red chilli, 1 green chilli

1/2 ts tamarind paste

2 tbs chana dal

To temper 

1 ts mustard seed, 1/2 ts urad dal

1 red chilli

Few curry leaves

Preparation

- Heat little oil in a kadai. Fry the chana dal in a medium flame until golden brown. Switch off flame. Take the chana dal out and allow them to cool.

- Grind the chana dal to a fine powder in a mixer.

- In the same mixer add the roughly chopped onion, tomato, red chillies, green chillies, tamarind paste  and enough salt. Add about a cup of water. Grind everything to a semi coarse paste or a smooth paste as you wish.

- In a kadai heat oil for tempering. Add mustard seed, urad dal, red chillies and curry leaves. Once the curry leaves splutter add the ground chutney. Give everything a good mix.

- Allow the chutney to boil over and simmer for around 5-10 minutes just to get rid of a little of its raw flavor. If you prefer a more strong raw flavor, then this step of simmering can be skipped.

- After done, take the chutney out in a serving bowl.

Relish your dinner with this finger licking chutney and hot steaming idli's.