- 3 fresh tomatos chopped
- 1 cm ginger
- 2 cloves garlic
- 1 dried chilli
- 1 onion
- 1/2 tsp turmeric
- 1/4 tsp chilli powder
- 1 pinch sea salt
- 1 tsp split black gram
- 1 tbsp coconut oil
On a medium heat fry the black gram in the coconut oil until golden brown.
Add the dried chilli, garlic and ginger then followed by the onion and increase the heat slightly. Cook stirring regularly until the onion breaks down.
Add the tomato and cook until the tomato breaks down. If the mixture becomes to dry add a little water.
Finally add the spices and season to taste. Reduce the heat and cook for another couple of minutes.
Cool slightly and blend until smooth.
Inspired from our travels in India this chutney is great served with curry or simply just used as a dip!