Tomato Chutney (Tamatar Ki Chutney) for Idli & Dosa

Steps

1. Place halved tomatoes in a pan with 2 tbsp oil and roast on medium flame, flipping to cook both sides.
2. Add garlic cloves and roast until tomato skins soften.
3. Cool completely, then grind to a smooth paste in a mixer without adding water. Set aside.
4. In a large kadai, heat ½ cup oil and add mustard seeds, urad dal, chana dal, methi, dried red chilli, curry leaves, and hing.
5. Let the tempering splutter over medium flame.
6. Lower the flame and add chilli powder and turmeric; sauté until aromatic.
7. Add the tomato-garlic puree and mix well.
8. Cover and cook for about 20 minutes, or until oil separates from the sides.
9. Add salt and jaggery; mix well.
10. Continue cooking until oil separates again from the sides.
11. Serve the tomato chutney with rice, idli, or dosa.