One more to my list of coconut free chutneys.
2 tbsp dry roasted chana dal
1 handful mint leaves - roasted
3 small tomatoes - roughly cut
1 onion roughly cut and slightly sautéed
1 small sized ball of tamarind / 1 tsp tamarind paste
1/2 tsp sugar / jaggery
1 tbsp dry roasted flaxseeds
Salt to taste
Ghee, hing, mustard and curry leaves for tempering.
Put all the ingredients in a mixie and buzz it till It becomes a smooth paste. Transfer into a bowl and add the tempering.
Can be had with dosas, idlis, chapati, and as a bread spread. Ek teer, kaee nishaan ;) One chutney, many uses!
Note : In my house most chutneys are made in batches and excess put in the fridge immediately. They stay for up to a week. I dont add the tempering to the batch that goes into the fridge as I like the mustard seeds to be fresh and crunchy.
