All south Indians will be familiar of this chutney.I am sure all Tamilians would have tasted it,as it is mostly served in hotels along with Idly or Dosa.When tomatoes are cheap in the market,one can't resist trying this recipe.It tastes good with chappathi also.
Tomatoes-4 (medium sized)
Big onion-2(medium sized)
Curry leaves-a hand full
Cut the onions and tomatoes into small pieces.Keep the kadai in the stove.Pour one spoon oil.First put little curry leaf and chillies, then the onion and finally the tomatoes. Saute it till the tomatoes are half cooked.Allow the mixture to cool.Then grind it in the big jar of the mixie adding the required salt.If you are having doubt about chillies,keep away 1 or 2 roasted chillies.After grinding check for the taste and add the chillies if needed.
After grinding keep the kadai in the stove .Season the chutney with mustard seeds,urudh dhal and curry leaves in 2 or 3 spoons of oil.Excess oil will help the chutney to stay fresh for a longer period.Pour the chutney into the kadai after seasoning. When the oil separates from the chutney switch off the stove(hardly it will take 2 or 3 minutes).