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Tomato Chutney

I love the tomato chutney that is served with Dosa's at the restaurants here in the UK. Back home in Mumbai, it was always Sambhar (a south Indian lentil dish) and Coconut chutney that was served with Dosa's.
Trying to create the chutney at home, I have a recipe here inspired by Vahchef's recipe.
It's a quick and easy recipe that you can keep refrigerated for 7 days.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6

Equipment

  • Pot and pan
  • Chopping board and knife
  • Hand blender or a food processor

Ingredients
  

  • 8 tomatoes You can use a combination of fresh and canned tomatoes for this recipe
  • 4 large garlic cloves
  • 2 green chillies add or reduce this to suit your spice palate
  • 6 whole cashew nuts
  • 1 tsp chopped ginger
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 3 dried red chillies
  • 1/2 tsp tamarind paste or a pound coin size of tamarind
  • 1 tbsp vegetable oil
  • salt to taste

For tempering

  • 6 curry leaves
  • 2 dried red chillies

Instructions
 

  • Heat oil in a pan, add red chilli, mustard seeds, cumin seeds, ginger, garlic and saute for minute
  • Add green chillies, tamarind paste or whole tamarind, cashew nuts and tomatoes and fry for another 2 minutes. Season with salt, cover the pot and let this cook on a low to medium heat for 8 minutes stirring occasionally.
  • Blend to a paste.
    In a pan, add oil. Once hot, add the curry leaves and red chillies. Add this on top of the chutney.
    Enjoy this with Dosa or idli.

Notes

You can skip the tempering. The choice is entirely yours. 
Here is a link for a coconut chutney from the same chef that I've tried and enjoyed!
https://www.vahrehvah.com/coconut-chutney