Ingredients:

  • 450g ripe tomatoes, roughly chopped
  • 110g onion, sliced
  • 5g dried red chilies
  • 9g garlic, peeled
  • 5ml oil
  • 6g salt
  • 15ml oil
  • 3g mustard seeds
  • 4g urad dal
  • 1 dried red chili
  • 2g fresh curry leaves
  • 1g asafoetida

Instructions:

  1. Heat 5ml oil in a pan over medium-high heat. Add the dried red chilies and garlic, sautéing for 30 seconds until the garlic is fragrant but not brown.
  2. Add the sliced onions to the pan and sauté until they turn translucent and slightly golden.
  3. Stir in the chopped tomatoes and salt. Cook on medium-high, stirring occasionally, until the tomatoes break down into a soft, jammy consistency and the oil begins to separate from the edges.
  4. Allow the mixture to cool for 2–3 minutes, then transfer to a blender and pulse until the texture is velvety and uniform. Transfer the puree back to a bowl.
  5. Heat 15ml oil in a small pan until shimmering. Add mustard seeds; once they start to pop, add the urad dal and cook until golden brown.
  6. Stir in the curry leaves, one dried red chili (snapped in half), and asafoetida.
  7. Immediately pour the sizzling tempering oil over the blended chutney and stir to combine.