Avocado Tomato Chutney
Ingredients
- 1 tbsp olive oil
- 6 dry red chillies
- 1/4 cup bengal gram
- 1 medium red onion
- 2 Large tomatoes
- 3 garlic cloves
- 1 tsp asafoetida
- 2 tsp tamarind pulp
- 1/4 cup water
- 1/2 mashed avocado
- salt to taste
For Tempering
- 1 tsp olive oil
- 1 tsp black mustard seeds
- 1 dry red chilli
- 10 curry leaves
- pinch of asafoetida
Instructions
- Heat oil in a saucepan. Once hot, add dry red chillies and let it roast until till chars and smokes a bit, about 10 minutes on medium low flame.
- Throw in the chana dahl and sauté for 5 minutes until they turn crunchy and hard.
- Add onions, tomatoes, garlic, asafoetida, tamarind, water and cook covered for 15 minutes. Add salt and let it cool.
- Once cooled to room temperature, grind them to a smooth paste with avocado.
- Make the tempering by heating oil in another saucepan. Once hot, add mustard seeds and let it pop. Throw in the dry red chilly, asafetida and curry leaves. Saute for a minute and add it to the avocado-tomato chutney. Check for seasoning. Serve with hot steamy idlis.
