This Tomato chutney Recipe is my mother's recipe. It is one of my favorite chutney recipes. It has a lovely color and great taste.

This chutney is good to serve with rice as well as chapati, dosa or any other type of roti. You can also use it as a sandwich spread for breakfast or when you make it as a snack. It will keep good for a week or more, it is a great convience.

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How to make tomato chutney

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Ingredients to make 2 cups tomato chutney:

• Ripe red tomatoes - 4 cups, chopped.
• dry red chilis - 2-3 or more acording to taste.
• methi (fenugreek) seeds - 1/4 tsp.
• sugar or jaggery(brown sugar) - 2 tbsp
• salt - 1 tsp or according to taste.
• Ginger(optional) - small piece
• Garlic - 3-4 pods
• cinnamon - 1/2 inch stick

Ingredients for seasoning:

• Oil - 1 tsp
• Mustard seeds - ½ tsp
• Cumin seeds - ½ tsp
• Asafetida - a pinch
• Curry leaves - 4-5

To make chutney:

1. Add 1 tsp oil to the pan. Add red chilis, cinnamon, methi seeds. Fry for a few seconds. Do not let the methi seeds burn.
2. Add chopped tomatoes, garlic, ginger. Fry for 2 minutes.
3. Cover and cook for 10 minutes or till tomatoes are just done. Cool the mixture.
4. Add salt, jaggery to the tomato mix and grind it to paste.

To make seasoning:

Heat oil. Add mustard and cumin seeds. When they stop spluttering, add asafetida.

Add the chutney paste to the pan and fry for a few minutes. when you get your desired consistancy take off the fire.

Serve with rice or chapati or any other roti.

Tips: There is no need to add water to this chutney. If you add water for thinner consistancy, store the chutney in the fridge.

Enjoy

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