Firstly, switch the stove on under medium flame, put a frying pan / sauce pan and add a teaspoon. of oil.Wash the tomatoes, put them in the pan and close the lid.
After 5 mins turn the tomatoes to the other side and close the lid, for another 2-3 mins.
Check for the softness of the tomatoes. At this stage , switch the flame off. Let them cool
Put a smaller pan on stove under medium flame, add the rest of the oil, all the items under ‘Ingredients For Tempering’.
Once all the pulses & seeds are fried to the correct extent add the red chillies, green chillies and tamarind. Switch the flame off immediately.Give a gentle mix to all the items in the pan. Switch off the flame and let them cool.
Leave ¼ teaspoon of this tempering aside, as a topping for the chutney, for later use.
Take the roasted tomatoes, all of the tempering, salt into a blender / mixie and grind them to a smooth paste.
Transfer the chutney into a serving bowl and top it with the teaspoon of tempering which we set aside. Done!!
Please see the MAIN POST for step wise pics & RECIPE TIPS!
Keyword roasted tomato chutney recipe, south indian style chutney recipe for idli, dosa