Poondu (garlic) tomato chutney recipe

INGREDIENTS:

1. Garlic  - 15 to 20 cloves (skin removed)
2. Chopped Tomato - 1 big
3. Dry chili - 8 to 10
4. Tamarind - 1 small gooseberry size
5. Salt - as needed
6. -- For tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Split black gram - 1/4 teaspoon (tsp.)
   3. Curry leaf -5
   4. Oil - 2 tablespoon (tbsp.)

PREPARATION:

1. In a mixer or blender grind the dry chili fine coarse. To this add to garlic, tamarind and grind coarsely. Not to this add tomato and grind to paste. Now add to it 1/4th cup of water, salt as needed and keep it aside.
2. Cook the ground tomato for 5 to 6 minutes or until the raw smell is gone.
3. In a pan heat oil. add mustard seeds, black grams. Once the mustard stop splattering add curry leaf sautae. once curry leaf is sautéed add this to chutney. Mix well and then serve.

NOTES:

1. Goes well with Idli, dosai.