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Chutney, Onion Tomato (P, TNT)
Source: Unknown
Yield: 2 cups

1 medium onion
1 medium tomato
4 cloves garlic (4 to 5)
1 tablespoon coriander leaves
1 tablespoon dal (lentils), soaked for 1 hour
1 piece tamarind (3"), broken
1 sprig curry leaves
1 piece ginger (1/2")
1 teaspoon red chili powder
Salt to taste
1/2 teaspoon sugar
1/2 teaspoon cumin seeds
1 tablespoon oil

1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 pinch asafoetida

Heat the 1 tablespoon oil, add to the other ingredients except seasoning. Grind either on stone, or in electric stone grinder, or in a mixer. 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.

Shelf life: 4 days (refrigerated).

Poster's Notes:
Reduce or increase the chili content as per taste.

Curry leaf is available at Asian markets (usually frozen) or Indian markets, also at some farmer's markets here in California.

Most Latin markets sell tamarind as do Asian and Indian markets.

Asafoetida is an Indian spice. It can be optional and it's found in spice stores and Indian markets.

Parathas, dosas and idlis, are Indian breads, the dish can also be served with flour tortillas or pita.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A