Ingredients:

• 1/4 kg – Tomatoes
• 3 tbsp – gingili seeds, roasted
• 2 bunches – coriander
• 2 tbsp – oil
• 1.5 tsp – Jeera
• 1/2 tsp – mustard
• 1/2 tsp – Turmeric
• 6 – Garlic Cloves
• pinch of Hing
• small Lime size – Tamarind
• green chillies, according to taste
• salt according to taste

Method:

1. Fry green chillies in 1 tbsp of oil, add tomato pieces and coriander. Cook till done.
2. Meanwhile, powder the roasted sesame seeds, 1 tsp jeera and salt.
3. Grind green chillies, tomato, coriander, 3 cloves of garlic and tamarind.
4. For tadka:
5. Take the remaining 1 tbsp oil in a pan, heat it.
6. Add jeera and mustard.
7. When they start to crackle, add crushed garlic, hing and turmeric.
8. Now, add the paste and powder to the tarka and mix well.
9. Tangy tomato chutney is done.

Recipe courtesy of Jyothi Pottabathula