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1
Heat 2 tsp of oil in a pan and add 1/4 cup peanuts. Roast until they turn golden brown.
2
Add 1/4 cup roasted chana dal and roast for about 30 seconds.
3
Add 1/2 cup fresh coconut pieces and continue roasting.
4
Add 7 cloves of garlic, 2 green chillies cut into pieces, and a few small pieces of tamarind. Roast on medium-low heat for about 2 minutes.
5
Add 7 red chillies and a few fresh curry leaves. Roast for about 2 minutes, then turn off the heat.
6
Transfer the roasted ingredients to a plate to cool. Add 1 tbsp of oil to the same pan, add 2 medium-sized onions (roughly chopped), and sauté on medium heat for about 5 minutes.
7
Add 4 large tomatoes (roughly chopped). Add 1 tsp of rock salt to help cook the tomatoes faster. Cook until the tomatoes become mushy.
8
Before turning off the heat, add a handful of fresh coriander leaves and mix gently. Transfer the ingredients to a plate and let them cool completely.
9
Add the cooled ingredients to a mixer jar, starting with the red chillies, then the cooled coconut, garlic, green chillies, and peanuts. Grind without adding water first until a coarse mixture forms.
10
Add the cooked tomatoes and onions to the mixer jar and grind everything together. Add water as needed to reach the desired consistency.
11
Transfer the ground chutney to a bowl. You can keep it thick or add 1/2 cup water to dilute it for a pouring consistency, depending on preference.
12
Add 1 tsp of salt and mix well to season.
13
Heat 2 tbsp of oil in a tempering pan. Once hot, add 2 tsp of urad dal and 2 tsp of mustard seeds.
14
Once the mustard seeds begin to splutter, add 2 tsp of cumin seeds. Turn off the heat, add 3 red chillies, a few curry leaves, and 1/2 tsp of asafoetida. Mix gently.
15
Pour the hot tempering into the chutney and gently mix everything well. The Tiffin Centre Tomato Chutney is now ready to serve.
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