Ingredients

• 1/2 cup - tomato, chopped finely
• 1 cup - besan
• 6 to 8 - green chillies, finely chopped
• 4 tbsp - coriander leaves, chopped
• 3 tbsp - oil
• 1 tsp - mustard seeds
• A few curry leaves
• 3 cups - water
• Salt to taste

How to Make Besan Tomato Chutney

• Heat the oil in a kadai. Add mustard seeds.
• When they splutter, add green chillies and curry leaves. Fry for a few seconds.
• Add tomato and cook till it becomes pulpy.
• Add besan and fry for 2 minutes.
• Remove from fire. Add water gradually, mixing well, till all the water is added and the mixture is smooth. Add salt.
• Return to fire and cook, stirring all the time, till the mixture boils.
• Simmer for 2-3 minutes. Stir in the coriander leaves.
• The consistency of this chutney will be like a thick sauce after cooling a little. It may be served hot or warm.
• It is a quick and easy accompaniment to pooris.