Ingredients
4 large tomatoes, ripe and chopped
1 medium-sized onion, finely chopped
2-3 garlic cloves, minced
1-inch piece of ginger, grated
1-3 dried red chilies
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 tablespoon vegetable oil
1 tablespoon jaggery
Salt to taste
Water, as needed
Instructions:
Heat the vegetable oil in a pan over medium heat. Add the mustard seeds first and then cumin seeds and let them splutter.
Add the dried red chilies and sauté for a moment until they become slightly darker and aromatic.
Now add the chopped onions and sauté until they turn golden brown.
Now, add the minced garlic and grated ginger. Continue to sauté for another minute until the fresh smell disappears.
Add the chopped tomatoes, turmeric powder, and salt. Mix well and cook the tomatoes until they become soft and start to break down. To speed up the cooking process we can cover the pan with a lid.
Once the tomatoes are cooked and the mixture has thickened, add jaggery to balance the tanginess of the tomatoes. Stir well and cook for a few more minutes.
Let the mixture cool to room temperature.
Transfer this tomato mixture to a blender . Blend it into a smooth or slightly coarse consistency, depending on your preference. You can add a little water if the chutney is too thick.
Transfer the chutney back to the pan and heat it again if you prefer it warm. Adjust salt and sweetness if needed.
