Simple Tomato Chutney

Here is a recipe for a really simple, but very tasty tomato chutney, courtesy of my sis.

INGREDIENTS

6 Nos – Medium-sized, moderately ripe, cut into ½-inch pieces
2 to 4 Nos. – Fresh green chilies diced, depending on your tolerance to heat
¼-cup – Cilantro/Corriander Leaves
1 tsp – mustard seeds
1 tsp – fenugreek seeds
1tsp – urad dal
2 nos – dried red chilies
2 tsps – peanut oil
2 tsps – toasted sesame seeds
¼-tsp - asofoetida
Salt to taste

METHOD

Add the 2 tsps of peanut oil to a pan over medium heat

Add the mustard seeds, fenugreek seeds, urad dal, and dried red chilies. Fry till golden brown, and the mustard seeds start to sputter. DO NOT BURN!

Add the asofoetida, immediately followed by the cut tomatoes and the diced green chilies. Cover the pan and let tomatoes cook over low to medium heat.

When the tomatoes are almost fully cooked, add the cilantro leaves and the toasted sesame seed. Allow to cook for another 5 minutes.

Turn off the heat and allow the mixture to cool.

Grind to medium coarse consistency in a food processor or blender

Add salt to taste.

Ready to serve!

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