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Tomato Pachadi (South Indian Tomato Chutney)

From Statesboro Market2Go

<p>This spicy chutney is great on slices of bread or with a side of okra! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: simplefreshnyum.com (Entered by Ariana Giddens)
Serves: 8
Vegan!

Ingredients
3 tablespoons Cooking oil
8 medium sized Tomatoes
3 Green chili peppers (slit)
10 big Cloves of garlic (crushed roughly or finely chopped)
1/2 teaspoon Fenugreek powder
2 1/2 to 3 teaspoons Chilli powder
1 teaspoon Salt (more if desired)
1 tablespoon Cooking oil
2 Red chili peppers (stems removed and broken into 1 inch pieces)
1 teaspoon Chana dal
1 teaspoon Split urad dal
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1/4 teaspoon Ground turmeric
1/4 teaspoon Hing asafoetida
1 sprig Curry leaves
Bread (for serving, if desired)
Cooked okra (for serving, if desired)

Step by Step Instructions
  1. Heat up a pan over medium-low heat and add 2 1/2 tablespoons of oil to it. Add the garlic and saute it for 5 seconds, then add the fenugreek powder & green peppers and saute them as well.
  2. Add the tomatoes, stir them in well, and increase the heat. Add the salt and let the mixture cook down uncovered for 20 to 25 minutes (stirring every few minutes).
  3. Reduce the heat to medium-low and add the chili powder. Mix well, add additional seasoning if necessary, stir again, and set the mixture aside.
  4. Heat a tempering pan (a small round fry pan) over medium heat. Add 1 tablespoon of oil, then add the red peppers, chana dal, split urad dal, mustard seeds, cumin seeds, ground turmeric, hing asafoetida, and curry leaves.
  5. Once the mixture in the tempering pan is golden and sizzling, stir in the tomato chutney and mix well.

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