Tomato Chutney

Source: Holly Bortfield

4 fully ripe Tomatos

1 1/2 Tbsp of red chilli powder

1 Tbsp Fenugreek seeds

3 tsp  salt

For seasoning

3 Tbsp cooking oil

3 - 4 whole seeded red chilles

1/2 tsp  mustered seeds

One string of curry leaves

A pinch of asafoetida (optional)

Method:

In dry pan, fry the fenugreek seeds till brown and grind them to nice powder. In the same pan, add one teaspoon of oil when it is heated put nicely chopped tomatos and cover the pan. When the tomatos are half cooked, add the salt and chilli powder. 5 minutes after the chutney thickens, add the fenugreek powder. Immediately remove from the stove top. In a small pan, heat the remaining oil add mustard seeds, curry leaves and hing. Pour this into the chutney in the pan and mix well. This recipe is very easy and will be ready in 10 minutes. Tastes very good with white rice, Dosa, Poori etc.