Tomato Chutney

I love having different type of chutneys, podi’s or achars in my everyday meal. This recipe is from Aparna’s blog and is a quick and easy method. I loved eating this with hot rice and roti’s but the best was spreading it on a hot dosa ..totally  yum.

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Method

Chop1 kg tomatoes into small pieces, I just did it in a processor 🙂
In a pan, heat the  oil. Add the 1 tsp mustard seeds and 1 tsp methi seeds,  when they splutter, add a big pinch of  hing.
Stir a couple of times and add 5-6 curry leaves and the  tomatoes.
Mix well, add the turmeric and chilli powder and stir well.
Add  salt and 2 tbsp Sugar. Add little more sugar if you feel your chutney is a little too tangy.
Mix well and let it come to a boil. Turn down the heat to medium and let the mixture cook down until most of the liquid has evaporated and the oil surfaces.
Once cooled, transfer it to a airtight bottle .
I have kept the bottle in the fridge.
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