Tomato Chutney

This goes well with a variety of Indian hors d'oeuvre, e.g., pakora, samosa, or shami kebab.

  • s tablespoons sesame oilnbsp;
  • 1 tablespoon husked gram 
  • 1/4 cup minced shallots 
  • 3 cloves garlic 
  • 5 dried red chiles 
  • 1/2 cup chopped tomatoes 
  • 1 tablespoon mustard seeds 
  • 1 stem curry leaves 

Heat a tablespoon oil in a pan, add gram, and cook briefly. Continue cooking, adding shallots and garlic, followed by chiles, and finally tomatoes. When the tomatoes are soft, move to a food processor. Add salt and blend, adding enough water to make a smooth paste.

Heat another tablespoon of oil in the pan, add mustard seeds and curry leaves, and cook until the leaves are crisp. Add to tomato mixture.