Spicy Tomato Chutney

INGREDIENTS

§  Tomatoes - 2 kgs, ( Chopped finely)

§  Salt - 3 tbsps

FOR TEMPERING:

§  Oil – 150ml

§  Mustards seeds - 1 tsp

§  Cumin seeds - 1 tsp (optional)

§  Methi seeds- 1/4^th tsp

§  Rai or mustard seeds -2/3^rd tsp

§  Turmeric powder-1/4^th tsp

§  Urad dal - 1 tbsp

§  Dry red chilis – About 5

§  Curry leaves - 5 sprigs

§  Hing - 1  tsp

§  Red chili powder – 3tbsp

METHOD

 Dry roast methi and Rai seeds till they change colour. Grind to a fine powder and set aside. Wash and chop the tomatoes finely and keep it aside. Now heat 50 ml oil in a large pan and add the tomatoes. Cook on high flame for 2 minutes, now reduce the flame and cook till the tomatoes turn soft and mushy. Add the turmeric powder, chilli powder, and roasted fenugreek/mustard powder.Keep mashing the tomatoes with a ladle throughout the process. Turn off flame. Heat 150 ml oil in a separate pan. Once hot, add mustard seeds and allow spluttering. Add urad dal and dry red chilis and allow the dal to turn red. Add curry leaves, asafoetida and mix for a few secs. Turn off flame and allow to cool for a minute. Mix and add this tempering immediately to the cooked

Tips:

§  You can increase the amount of red chili powder based on your taste preference.

§  . During summer months, it should be refrigerated on the day of preparation. You can store in the fridge not more than a week.