Tangy Tomato Chutney

This tangy tomato chutney is my mom’s recipe. I have been eating this chutney since my childhood and often love to make it myself.

Ingredients:

For Tomato chutney: [for 4 servings]

Ripe red tomatoes – 6
Fresh curry leaves – 6
Onion – 1/2 thinly sliced
Ginger-garlic paste – 2 tsp
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Asafatieda powder-1 pinch
Green chili – 1 (finely chopped)
Red chili powder – 1/2 tsp
Coriander powder – 1/2 tbsp
Garam masala powder – 1/2 tsp
Sugar or gur – 2 tbsp
Olive oil – 1 tbsp
Salt as per taste
Fresh cliantro – 1 tbsp for garnish

Method:

Dice tomatoes in small cubes. Keep aside.
Heat olive oil in a pan, cumin seeds and mustard seeds. Let it crackle. Then add asafatida powder and sliced onions. Saute it, till turns light golden.
Add ginger-garlic paste, chopped green chilies and fresh curry leaves. Cook for 2 minutes.
Add diced tomatoes, red chili powder, garam masala powder, coriander powder and let it simmer for 10 minutes on medium-low heat.
Add sugar or gur to the gravy and simmer it on low heat for 5 more minutes.
Tomato chutney is ready to be served.

Serving Suggestions:

Garnish tangy tomato chutney with freshly chopped cilantro. Enjoy with methi paratha or any other paratha of your choice.