Black pepper spicy chutney recipe

INGREDIENTS:

1. Chopped Tomato - 5 big
2. Dry chili - 4
3. Black pepper - 1 teaspoon (tsp.)
4. Fenugreek seed - 3/4 teaspoon (tsp.)
5. Asafoetida powder - a pinch
6. Sesame oil - 2 ladle (kuzhi karandi)
7. Mustard seed + split black gram - 1 teaspoon (tsp.)
8. Curry leaf - 10 count
9. Salt - as needed

PREPARATION:

1. Heat 1 ladle (kuzhi karandi) of oil. Add dry chili and roast them and keep it aside. Now add black pepper and roast until they stop spattering. keep them aside. NOTE: don't roast the together.
2. Now reduce heat and roast the fenugreek seeds and keep them aside.
3. Now increase the heat, add little more oil. Once the oil is heated add asafetida powder, tomato, salt and sauté until the tomato cooked and become mushy.
4. Grind tomato, roasted items in a mixer to a thick fine paste (chutney).
5. In a pan heat oil. add mustard seeds, split black gram, curry leaves. Once the mustard seeds stop splattering add this to chutney mix well and serve.

NOTES:

1. Goes well with idly, dosai.
2. Good to have when you have common cold.
3. If you use oil other than sesame oil reduce the dry chili to adjust the heat.