Ingredients
- 1 teaspoon mustard seeds/rai
- 1 teaspoon cumin/jeera
- 1 tablespoon red sesame/til
- 1 teaspoon coriander/dhaniya seeds
- ½ teaspoon methi seeds
- 2 pinches of hing
- 6 dried red chillies
- 250 grams tomatoes, chopped
- ½ teaspoon turmeric/haldi
- 1 bowl coriander/dhaniya leaves, chopped
- Salt to taste
- ½ teaspoon urad & chana dals
- 1 sprig curry-patta
Preparation
- Heat oil. Add mustard seeds and let it splutter followed by jeera, red til, dhaniya seeds, methi seeds, hing and dried red chillies.
- In another pan heat oil and tomatoes till mushy. Add haldi. Cool.
- Blend the two along with chopped dhaniya leaves. Add salt.
-
Temper with rai, urad and chana dal, hing and curry-patta.
Note: The red variety of sesame seeds/til and jeera makes the chutney high in iron and tomato aids in its absorption.