Tomato Chutney Recipe

 Yields: 2 cups

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

 * 1 kg ripe tomatoes, chopped

 * 2-3 green chilies, slit

 * 1-inch piece ginger, grated

 * 1 tablespoon jaggery (or sugar)

 * 1 teaspoon salt

 * 1/2 teaspoon turmeric powder

 * 1/4 teaspoon red chili powder (adjust to taste)

 * 1 tablespoon oil

 * 1 teaspoon mustard seeds

 * 1/2 teaspoon cumin seeds

 * 1 pinch asafoetida (hing)

 * A few curry leaves

Instructions:

 * Cook the Tomatoes: Heat oil in a pan. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.

 * Add Tomatoes and Spices: Add chopped tomatoes, green chilies, ginger, jaggery, salt, turmeric powder, and red chili powder. Stir well.

 * Simmer: Cover and cook on low heat for 15-20 minutes, or until the tomatoes are soft and the oil separates from the masala.

 * Blend: Let the mixture cool slightly. Then, blend it in a blender or grinder to a smooth paste.

 * Temper (Optional): Heat a little oil in a small pan. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter. Pour this tempering over the chutney.

Tips:

 * For a tangier chutney, add a squeeze of lemon juice.

 * You can adjust the spice level by adding more or fewer green chilies.

 * For a sweeter chutney, increase the amount of jaggery.

 * Store the chutney in an airtight container in the refrigerator for up to a week.

Enjoy your homemade Tomato Chutney with idli, dosa, vada, or parathas!