Ingredients:

• 12 – big Tomatoes
• 1/2 tsp – Asafoetida or Hing
• Salt as needed
• 1/2 cup – Jaggery
• To temper:
• 1/2 tsp – Mustard Seeds
• Curry leaves
• 2 tbsp – sesame oil
• 1/2 tsp – Turmeric powder
• 1/2 tsp – chilli powder
• 1 pinch – Asafoetida

Method:

1. Grind the tomato and puree it.
2. Heat sesame oil in a pan and splutter mustard seeds. Add curry leaves, turmeric powder, chilli powder.
3. Now add the puree to the pan and mix it well.
4. Add salt, jaggery, asafoetida to the puree and mix well.
5. Cook on medium flame, stirring every 2-3 mins till chutney thickens.
6. Serve hot with crisp dosa.

Recipe courtesy of Ramya Ganesh