टोमाटो चटनी Tomato Chutney

I love this recipe. I have grown up eating this...it's not something that was made everyday, but was the dish to make when there were tomatoes that were ripening too fast and needed to be used. I make this quite often, but the taste never replicates the way my mum makes it! Anyhow, it still tastes fantastic. Although I have called it a chutney, it is more of a sabzi/bhaji/dry curry fit to be eaten with chapatis. The tangyness from the tomatoes and the garlic flavour work so well together. Here's the recipe:


4 Large tomatoes, diced
2 medium onions, finely diced
1 tsp garlic ginger paste
5-6 medium cloves of garlic, sliced
2-3 green chillies, sliced
10-12 curry leaves
1 tsp black mustard seeds
1tsp cumin seeds
1-2 tsp red chilli powder
1 tsp sugar
Salt to taste
1 tbs oil
Pinch asafoetida

1.Heat oil in a saucepan. Add mustard seeds and sauté until they start popping.
2.Add curry leaves, chillies, cumin seeds and asafoetida and sauté.
3.Add diced onion, garlic and garlic ginger paste. Sauté until onion becomes translucent – takes about 10 minutes.
4.Add tomatoes and let cook down for another 10-15 minutes until fragrant. You can add a little water at this stage to stop it from drying out.
5.Add salt, sugar and red chilli powder. Let cook for a further 2 minutes before serving - you can serve this as you normally would any type of sabzi - eat it with chapati or theplas as in my previous recipe.

Serves 4