Ingredients

Serves 2

1. Tomatoes – 3 large

2. Red chilli powder – 1 tsp

3. Sugar – 1 tsp

4. Salt – 1tsp or to taste

5. Mustard oil – 2 tsp

Tempering

1. Cumin seeds (Jeera seeds) – 1/2 tsp

2. Mustard seeds (Rai) – 1/2 tsp

3. Fennel seeds (Sauf) – 1/2 tsp

4. Onion seeds (Kalonji) – 1/2 tsp

5.Fenugreek seeds (Methi dana)- 1/4th tsp

Method

1.

Collect the spices to be used in tempering in a small bowl.

2.

Take a non-stick pan. Heat the mustard oil on high heat upto smoking point.

3.

Now lower the heat and add the tempering – Asafoetida (hing), cumin seeds (jeera), mustard seeds (rai), fennel seeds (sauf), fenugreek seeds (methi dana) and onion seeds (kalonji) and allow them to crackle for a few seconds.

4.

Now, add the chopped tomatoes and mix them well with the tempering.

5.

Now add the red chilli powder, salt and sugar and mix everything well.

6.

Now lower the heat and cover the pan. Cook for 10-15 minutes on lowest heat, stirring 2-3 times in between. The tomatoes will soften and become mushy.

7.

Check the seasoning and then turn off the heat. Garnish with freshly chopped coriander leaves.

8.

Cool the tomato chutney to room temperature and then serve.

Best enjoyed with boiled rice and toor dal.