Cashew Nut and Tomato Chutney

Preparation:15 mins
Cook: 0 mins
Total Time: 15 mins
Servings: Makes 3 to 4 servings

Ingredients

5 to 6 tomatoes
5 to 6 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)
8 to 10 cashewnuts (kaju)
3 to 4 tsp freshly grated coconut
2 tsp chilli powder
a pinch of turmeric powder (haldi)
4 to 5 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
salt to taste

Method

Heat 3 tsp oil in a pan, add the ginger, garlic and cashewnuts and saute till they turn golden brown.Add the coconut and saute for 2 minutes.ADd the tomatoes, mix well and saute for 1 minute.Add the salt, turmeric and chilli powder and mix well.Cover and cook the tomatoes with about half cup of water.Once the tomatoes are cooked, cool it and then grind the chutney coarsely.Heat the remaining oil in a small pan and add the mustard and cumin seeds.When the seeds crackle, add the asafoetida and immediately pour the tempering on the chutney.Serve with idli or dosa.