Ingredients:
Ripe tomatoes
Funugreek
Asafoetida
Chilli powder
Garlic Pods
Mustard
Tamarind Juice (optional)
Salt
Curry leaves
Method:
Boil tomatoes and make puree(take off the skin) and keep aside,
In a wok, add some oil, mustard seeds-splutter, asafoetida-pinch, cury leaves,
Now add the tomato puree-mix,
Add garlic pods(you can add in more garlic if you love them), fenugreek(powder) and chilli powder,tamarind juice is totally optional and if added, should be very less in quantity.
Mix well and add salt to taste.
Leave it to cook till it thickens, as you keep stirring to prevent it from burning at the bottom of the pan and as the water evaporates.
It finally forms a thick paste like consistency.
This chutney goes well with dosa, Chapati, Idly, Rice and can be refrigerated for long time.
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