Tomato Basil Chutney
by Tarla Dalal

Guaranteed to make you lick your fingers delightfully, this Tomato Basil Chutney is flavoured with a peppy masala of spices and dals.

The masala not only gives a nice flavour and aroma but also a rich mouth-feel. Apart from the masala, the tomato and basil chutney also includes a bit of tamarind for tang and jaggery for sweetness.

Truly a multi-faceted chutney, it goes very well with starters like tikkis . You can make a batch and store it in the fridge for 3-4 days in an airtight container.

If you feel the chutney is very thick, you can adjust the consistency by adding a little water.

Try other chutney recipes like Low Calorie Green Chutney or Guava Chutney .

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Tomato Basil Chutney recipe - How to make Tomato Basil Chutney

For The Masala Powder
1 tsp cumin seeds (jeera)
1/2 tsp coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
2 tsp chana dal (split bengal gram)

Other Ingredients
1/2 cup chopped tomatoes
1 cup basil , torn into pieces
2 tbsp tamarind (imli) paste
1 tbsp chopped jaggery (gur)
2 tsp finely chopped green chillies
1/2 tbsp lemon juice
salt to taste

Method
For the masala powder

Combine all the ingredients in a small non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Cool slightly and blend in a mixer to a smooth powder. Keep aside.

How to proceed

Combine the prepared masala powder and all the remaining ingredients and 2 tbsp of water in a mixer and blend till smooth.
Store in an air-tight container and use as required.