3-4 large tomatoes- chopped
a handful of mint
a handful of coriander - chopped finely
1 tsp urad dhall
1 tsp of cumin seed
1 tsp of fennel seed
1 green chilly - finely chopped ( I used 2 bird eyes chilli)
salt to taste
oil for sauteing
Tempering
1 tsp of mustard seeds
a few sprig of curry leaves
a pinch of asofoetida (hing)
Method
Heat oil, once hot, add in urad dhall, cumin seed and fennel seeds. Once start to splutter, add in chilly, saute for a few seconds, add in mint/coriander and saute for a few more minutes. Remove to a plate.
In the same work/pan, heat a little oil, once hot add in tomatoes and saute for a minutes till the water evaporates and the tomatoes are soft. Remove and let it cool.
Blend coriander/mint, add in the tomatoes and blend into a fine paste. Remove to a bowl.
In a wok, heat a little oil, once hot, add in hing and fry, add in mustard seeds, once they start to splutter, add in curry leaves, saute for a few seconds and pour the chutney. Serve.
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