1. In a skillet, add the Bengal gram dal flour and lightly dry roast it. Set aside.
2. Heat oil in a pot over medium-low heat. Add the mustard seeds and urud dal. When they start to pop, add the onions and green chilies. Fry until the onions turn golden brown. Add the tomatoes and cook over low heat for 30 minutes, stirring occasionally.
3. Transfer the tomato mixture to a blender and grind to a paste.
4. Return the tomato chutney to the pot. Add a half cup of water, the salt and sugar. Allow it to simmer for 25 minutes until it thickens. Stir occasionally for even cooking. Reduce the heat to low. Add garam masala, red chili powder and roasted Bengal gram dal flour. Cook for 3 minutes and remove from heat.
2 small red onions, finely chopped
6 plum tomatoes, finely chopped
4 green chilies, slit in half
1 Tbs Bengal gram dal flour
1/2 tsp urud dal
1/2 tsp mustard seeds
1 tsp sugar
1/2 tsp red chili powder
1/4 tsp garam masala
1 Tbs oil
3/4 tsp salt
Tomato Chutney is a delicious accompaniment to any meal. Easy to make, it brings the rich taste of tomatoes and the subtle flavors of Indian spices together to complete any meal. It is great with appetizers and snacks as well.