5-6 tomatoes (large)
1 teaspoon chilli powder
1 tsp turmeric powder
1 tsp green chilli (finely chopped)
3-4 table spoon oil (refined)
½ tsp mustard seeds
A pinch of asafoetida (hing)
Salt to taste
Boil the tomatoes in water for a few minutes so that it becomes easier to peel of the skin. Make a puree of the tomatoes.
Heat some oil in a pan. Add the mustard seeds. Once the seeds splutter, add the chopped green chillies. Then add the tomato puree, chilli powder, turmeric powder. Cook for a few minutes. Add a pinch of hing and salt to taste. Keep stirring so that the tomato doesn’t stick to the bottom of the pan. Cook until the oil starts floating on the surface of the mixture.
Tomato chutney is ready. Can be served with chapatti, rice, dosa or idli.