Ingredients:

• 28 oz- Tomato
• 1/2 cup- vegetable oil ( 8 tbsp)
• 2 tbsp- Mustard Seeds
• 1 tbsp-urad dhal
• 10 Cloves -garlic ( crushed)
• 1tsp-turmeric
• 2 sprigs-curry leaves ( 20 leaves or so )
• 1 small Lemon size- Tamarind
• 4 tbsp- Red Chilli powder
• 1/2 tsp- Asafoetida
• salt

Method:

1. Cut the tomatoes into small pieces.
2. Add salt, red chilli powder and allow it to marinate for an hour. You can also use canned tomatoes. In this case, no need to marinate.
3. Cut the garlic cloves into very small pieces or use garlic paste if you have it.
4. Heat the pan and pour the oil. When the oil is hot (deep-frying hot) add asafoetida, mustard, urad dal and curry leaves.
5. Once the urad dal is golden brown, add the tomato/red chilli /salt mixture.
6. Add turmeric.
7. Allow it to simmer in medium heat for 10 mins.
8. Then add tamarind wate, if your tomatoes are sour then add just a little. Skip this step if you are using canned crushed tomatoes.
9. Allow it to cook in medium heat for 30-40 mins or till the liquid reduces and the chutney is not too liquidly.
10. Stir frequently, else tomatoes will stick to the pan.

Recipe courtesy of Santhaprabha Appavoo