Tomato Chutney

(2 bowls)


1 teaspoon mustard seeds/rai

1 teaspoon cumin/jeera

1 tablespoon red sesame/til

1 teaspoon coriander/dhaniya seeds

½ teaspoon methi seeds

2 pinches of hing

6 dried red chillies

250 grams tomatoes, chopped

½ teaspoon turmeric/haldi

1 bowl coriander/dhaniya leaves, chopped

Salt to taste

½ teaspoon urad & chana dals

1 sprig curry-patta


Heat oil. Add mustard seeds and let it splutter followed by jeera, red til, dhaniya seeds, methi seeds, hing and dried red chillies.

In another pan heat oil and tomatoes till mushy. Add haldi. Cool.

Blend the two along with chopped dhaniya leaves. Add salt.

Temper with rai, urad and chana dal, hing and curry-patta.

Note: The red variety of sesame seeds/til and jeera makes the chutney high in iron and tomato aids in its absorption.