Tomato Tamarind Garam Masala Chutney:
Prep Time: 5 Mins
Cooking Time: 5 mins
Onions: 2 medium: Cut in big chunks
Tomato: 2 medium: Cut in chunks
Dry red chilies: 1-2
Tamarind: 1 tsp tamarind paste
Salt as required
Garam Masala: ½ tsp
Oil (I used coconut): ½ tbsp
In hot oil, cook the cut onions, tomatoes, red chillies and tamarind paste, till they turn golden and mushy. Add some salt, garam masala powder. Mix well.
Let this mixture cool down, and blitz in a mixer. No need to add water, but if the chutney looks too thick add a few drops. Grind to a smooth paste. Your chutney is ready.
You can temper the chutney with some mustard seeds and curry leaves if you like or just eat it like the way it is.
Tempering Method: In a pan, add 2 tsp oil, when the oil gets hot, add 1 tsp black mustard seeds, 1 dry red chilli, a few curry leaves. When the mustard seeds stop jumping around, time to add this temper to the chutney. Mix well and serve.