Ingredients:

• 6 – Tomatoes (large)
• 10-12 – Red Chilli
• 6-7 tbsp – Coriander seeds
• 2-3 – Cinnamon sticks
• 8 tbsp – oil
• salt to taste
• 1/2 tsp – Turmeric powder
• 3 cups – cooked Rice

Method:

1. Soak red chillies, coriander seeds and cinnamon for 2 hours.
2. Grind the above to a fine paste.
3. Put oil on a kadai.
4. Fry the paste till the oil separates.
5. Add neatly cut tomatoes, salt and turmeric powder.
6. Cook on low fire till oil separates again.
7. This chutney can be stored for 1 week to 10 days in the refrigerator. When required, mix with rice. Another option is to have the tomato chutney with chapattis.

Recipe courtesy of Saroja