Tamil tomato chutney (Thakkali chutney)

1. Heat half the oil in a frying pan and fry the dried chillies for 1 minute until darker and fragrant.

2. Add the chopped onion and the garlic cloves and cook for 5 minutes until soft and lightly golden.

3. Stir in the chopped tomatoes and salt and cook covered for 10 minutes until the tomatoes have completely broken down, then uncover and reduce for another 5 minutes.

4. Stir in the tamarind paste, let it cool a little, then blend until smooth.

5. Heat the remaining oil in a small pan, add the mustard seeds and, when they start to pop, add the urad dal and curry leaves and fry for half a minute.

6. Pour the tadka over the chutney and serve with dosa, idli or rice.

Tip: The red chutney of Tamil breakfasts, served next to the white coconut chutney: together they make the South Indian "two-colour" spread. It keeps for 3-4 days in the fridge.