Ullipaya (Onion) Tomato Chutney
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
58
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Heat the oil in a small skillet over medium heat; cook the lentils, mustard seed, and red chile peppers in the hot oil until the seeds start to burst
2
Remove from heat and add the green chile peppers and asafoetida powder; stir
3
Allow to cool slightly; grind the mixture to a coarse powder using a mortar and pestle
4
Return the skillet to the heat with 1 tablespoon oil; cook the onion in the hot oil until softened, about 5 minutes
5
Stir the tomatoes into the onion and continue cooking until most of the liquid has evaporated, about 3 minutes
6
Add the mixture to the lentil mixture; grind until the onions are completely crushed into the mixture
7
Season with salt; fold the cilantro leaves into the chutney to serve