Bombay Chutney

This Recipe, I inherited from my MIL and my husband's favorite. Though I am not a huge fan of this, I love it when mixed with Idly Podi. It has a unique taste and goes very well with Idly and Dosa.

Cooking time : 30 min
Serving Size : 2-3 people

Ingredients:

For Grinding:

Channa Dal - 2 tablespoon
Coconut - 2 medium sized slices or a tablespoon of shredded coconut
Green chilly - 2 (increase or decrease based on spicyness)
Fennel seeds - 1tsp

For Seasoning:

Bay Leaf - 1
Cinnamon stick - 1
fennel seed - 1/2 tsp
cardomom - 1
Cloves - 2

Other:

Onion - 1/2 very large onion
Tomato - 1 medium sized
Curry leaves - 1 string
Cilantro - for garnishing

Steps:

1. Soak Channa Dal for about 30 minutes. Then grind all the ingredients mentioned under - for grinding.

2. In a pan, add oil, all the seasonings and curry leaves. Once all the spices are roasted, add onion and cook until it become translucent. Then add tomato and cook well.

3. Add the ground paste and mix well. Add 1/4 cup of water and bring it to boil. Make sure there are no clumps and keep it in low flame for about 10 - 15 minutes.
Tip: Chutney has to be at gravy consistency - neither watery nor thick.

4. Garnish with Cilantro.