TOMATO CHUTNEY (THOKU)

Ingriedients

Tomato                     10  (Cut into small pieces)
Tamrind                    1 lemon size  (Soak in 1 cup water)
Oil                             1 cup
Hing Powder             1 tbsp
Chilli Powder            4-5 tbsp
Turmeric                   1/2 tsp
Mustard Seeds          1 tsp for seasoning.
                                  2 tbsp  powder it
Urad Dal                    2  tbps
Channa Dal                2 tbsp
Salt   (rock)                2 tbps  (can add or lessen according to taste)

PREPARATION:

Take a Deep pan, add some oil after heating, add the cut tomotoes and fry it.
As the tomotoes starts shrinking, sqeeze the tamrind juice and let it boil till the
tomotoes are cooked and becoming thick.

Remove from fire, after cooling, pour this into a mixer jar, add salt, the tarmind, turmeric, hing powder and run it to make a puree.

Take a Kadai, pour the balance oil.  Once hot, add the mustard seeds, urad dal, channa dal and
pour this puree and keep mixing well till the oil separates.   Remove from fire, add the red chilli powder and ground mustard powder and mix well.  COOL IT.

YUMMY TOMATO THOKU READY.

Good to eat with Chapati, Idli, Dosa.  Can also mix with white rice.

Remains good for 10-15 days stored in fridge.