Onion Tomato Chutney

Ingredients:

1 med. onion

1 med tomato

4-5 clovettes garlic

1 tbsp. coriander leaves

1 tbsp. gram dal soaked for 1 hour

1 3" piece tamarind broken

1 sprig curry leaves

1/2" piece ginger

1 tsp.red chilli powder

salt to taste

1/2 tsp. sugar

1/2 tsp. cumin seeds

1 tbsp. oil

Seasoning: 1 tsp. oil, 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds,

1 pinch asafoetida.

Method:

Heat the 1 tbsp. oil add to the other ingredients except seasoning. Grind either on stone, or in electric stone grinder, or in a mixie. Transfer to a serving bowl. Heat oil in a small crucible, add the seeds and asafoetida.. When they splutter, add to the chutney. Mix gently. Serve with parathas, dosas, idlis, or just plain bread or toast.

Making time: 15 minutes (excluding soaking time) Makes: 2 cups chutney Shelf life: 4 days (refrigerated)

Note: Reduce or increase the chilli content as per taste.