Spicy Tomato Chutney

Ingredients

• 2 large tomatoes, roughly chopped
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 inch ginger, chopped
• 1 tablespoon finely chopped garlic
• 3-4 dried red chillies
• 1 medium onion, chopped
• Salt to taste
• 1 tablespoon tamarind pulp
• 1 tablespoon chopped fresh coriander leaves
• Fresh coriander sprigs for garnish
• Tempering
• 1 tablespoon oil
• ¼ teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 2-3 green chillies, slit
• 1½ teaspoons red chilli powder

Method

1. Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add ginger, garlic and dried red chillies, mix and sauté for 30 seconds.
2. Add onion and salt, mix and saute till translucent. 
3. Add tomatoes, mix, cover and cook till they turn soft and pulpy. Mash the tomatoes lightly with the back of a spoon.
4. Take the pan off the heat and allow the mixture to cool completely. Transfer this mixture into a blender jar and blend to a fine paste. 
5. To make the tempering, heat oil in another non-stick pan. Add cumin seeds and let them change colour. Add asafoetida, mix and saute for a few seconds.
6. Add green chillies and red chilli powder, mix and saute for a few seconds. 
7. Add the blended paste and mix well. Add salt and tamarind pulp, mix and cook till oil separates. 
8. Add coriander leaves and mix well.
9. Switch the heat off and transfer into a serving bowl and garnish with coriander sprig. Serve.