Tomato chutney

 This is  my  moms favourite dish and  would  be  made  when tomatoes would  be  very cheap  and  specially when we traveled  this  was the  dish we carried  along. This   was  my staple  food  when  i stayed in hostel  when  ever i visited home i carried a  big  box of it and  stored  in the fridge and  used  for  almost 3 -4 months. I have  eaten this  for  idly , chapathi, dosa , rice , paratha  and with boiled  eggs  and  dried  fish in it  its  awesome . Its   simple and  one  of  my moms best recipe which i love .

Tomato chutney
Source : MOM
Time take : 30 min

Ingredients needed:

• 2lbs Tomato
• Oil
• Salt 
• 1tsp of chilli powder\
• 1tsp of  turmeric 
• 2 tsp of tamarind pulp Or  tamarind size of a  small lemon,  Do not  make  pulp of  it , add is  as such there will be  no addition of  water.

Dry Masala

•  2tsp of  cumin (Zeera)
• 1tsp of  mustartd (rai)
• 10-12 no of fenugreek seeds
• Dry  roast all the  three ingredients  and  grind  to fine powder.

For Tempering 

• 1tsp of  mustard
• 1tsp of cumin
• 10-15 pods of garlic curshed (if u love  garlic  can  add more)
• 2-4 springs of curry leaves
•  5-6 dry red chilli 
• Asofoteida ( hing )

How i did  it 
 Cut the washed  tomatoes  take  it  a big  thick bottomed  vessel, to it all oil, chilli powder, turmeric. salt, tamarind and  dry  roasted ground masala and keep it on a medium flame . Do not add water . allow  the  mixture to cook well till the  tomatoes are  soft and  gets completely mushy  and  till the  water  in  it is  dry.

Cool the mixture and smash  it  till its a  smooth  paste , can  do it using vegetable smasher .

 Now  in another  wok  (kadai)  add oil , when  hot add  mustard and cumin seeds, when it splutters  add  crushed garlic pods, red chilli and curry leaves  when done  add the  mixture  to it , reduce the  flame and  bring the mixture to rolling boil   and  cook it   till the  oil seperates. Cool the  mixture and  store in clean air tight container in the fridge.