Dosa goes so well with this Bomb Tomato Ginger chutney. . Here’s how one can make it .. – Add a little chana dal and curry leaves to your hot oil and then add 2/3 chopped tomatoes, 3-4 dried red chillies and half an inch of fresh ginger. Sauté it in oil for 5-7 mins just to get the tomatoes mushy.. add a bit of red chilli powder for an added hit and the colour .. then pop it all in the blender and adjust the seasoning. – Then let it simmer in the pan for a couple of minutes to get a thicker consistency and then add a tempering of chana daal, mustard seeds, asafoetida, curry leaves and a couple of dried red chilli in vegan ghee. . . . . . . #REPOST @hungrygirlintoronto . . . . . . . #southindianfood #southindianmeals #dosa #dosachutney #dosalover #tomatogingerchutney #tomatochutney #indianfood #indiancooking #indiancuisine #cookingfromscratch #cookingathome #dosai #southindianbreakfast #weekendbrunch #weekendcooking #vegetarianrecipes #indianvegetarian #indianvegan #eatdelicious #veganrecipes #whatscooking #veganindianfood #veganindian #veganindia #indianveganfood #theveganescape