[ { "@type": "HowToSection", "name": "How to make tomato chutney", "itemListElement": [ { "@type": "HowToStep", "text": "Heat a pan with oil. On a low to medium flame roast dal or peanuts until aromatic & deep golden. Saute cumin for a minute. Remove to a plate." }, { "@type": "HowToStep", "text": "Fry chilies, onions (optional) & garlic until a sweet aroma comes out for 3 to 5 mins. " }, { "@type": "HowToStep", "text": "When the onions turn golden add tomatoes, salt & turmeric. Saute until soft & mushy." }, { "@type": "HowToStep", "text": "Cool this and blend until smooth. You may need to pour little water if using peanuts." } ] }, { "@type": "HowToSection", "name": "Tempering tomato chutney - optional", "itemListElement": [ { "@type": "HowToStep", "text": "Heat 1 tsp oil in a pan." }, { "@type": "HowToStep", "text": "Add mustard and urad dal. " }, { "@type": "HowToStep", "text": "When the dal turns golden, add curry leaves and red chilies. Fry till the leaves turn crisp. Add hing." }, { "@type": "HowToStep", "text": "Add onion tomato chutney to the pan and mix. Or pour this tempering to the tomato chutney. Serve with idli, dosa and pesarratu." } ] } ]