Flavourful tomato mint chutney

The recipe given below is a simple yet most flavourful tomato chutney with the addition of mint. 

Additionally, there are few tips and tricks in the preparation of this chutney that takes the simple tomato chutney from ordinary to just wow!

Ingredients

For tempering
2 ts sesame oil

1/2 ts mustard seed, 1/2 ts urad dal

Few curry leaves

For chutney

1 tbs olive oil (or any refined oil)

3 ts chana dal

3 red chillies

1 inch tamarind piece

2 tbs olive oil (or any refined oil)
1 large onion
Handful of mint leaves

2 large tomato

1/3 ts hing

1/3 ts kashmiri chilli powder

1/2 ts jaggery powder
2 tbs olive oil (or any refined oil)

Salt as per need

1/4 cup water

Preparation

- Add 2 ts sesame oil in a hot pan

- To the hot oil, add mustard seed, urad dal and allow to splutter

- Take out the tempered ingredients in a bowl

- Add 1 tbs olive oil in the same pan

- To the hot oil add chana dal, red chillies and tamarind piece

- Fry them well in medium flame until they change colour

- Take out the fried chana dal in a mixer jar. Allow to cool

- Chop the onion and tomatoes into rough cubes

- Add 2 tbs olive oil again to the same pan

- First add chopped onions  to the hot oil

- Fry onions in high flame until they are browned. DO NOT ADD SALT NOW

- Next add mint leaves

- Fry mint leaves for 2 min

- Next add chopped tomato

- Mix well and cook in high flame. DO NOT ADD SALT NOW

- After 5 min, they are half cooked. Now add kashmiri chilli powder

- Cook for 5 more minutes stirring constantly. They are now almost cooked. Now add jaggery powder, salt and hing. Cook for 2 more min

- Switch off flame. Allow the mixture to cool completely

- Now to the cooled chana dal mixture, add 1/4 cup water

- Grind them to a very smooth paste

- Now add the cooled onion, tomato mixture along with the chana dal paste. Do not add any additional water

- Grind everything together to a smooth or coarse paste

- Take the chutney out in a serving bowl. Add the tempered ingredients

- The flavourful tomato chutney is now ready. 

- Enjoy this lip-smacking chutney  with idli, dosa and even pongal. Stays good for a week in the  refrigerator