Tomato Chutney

Ingredients:
Ripe tomatoes, chopped - 1 kg
Rai (mustard seeds) - 1 tsp
Udad (skinned black gram) dal - 1 tsp
Green chillies, slit lengthwise - 1 pc
Ginger - 1" pc
Hing (asafoetida) - a pinch
Haldi (turmeric) - 1/4 tsp
Curry leaves - 1 stalk
Red chilly powder - 1 tsp
Oil - 4 tbsp
Salt - to taste

Cooking time: 35 minutes (prep time: 5 min, cook time: 30 min)
Servings: 4-5

Method:
Heat 2 tbsp oil in a wok, and add rai, udad, hing, curry leaves, ginger and green chillies. When they start to sputter, add the tomatoes and stir. Simmer 5 min and add haldi and salt. Cook 20-30 min or until tomatoes are done. Add 2 tbsp oil and red chilly powder, and stir until the oil separates to the sides of the vessel.

Author: Sundar
Author's Comments:
VERY EASY to make! Mom's recipe, results in a delicious thick chutney that can complement any kind of bread. Can be mixed with white rice for tomato rice, which can be served with papad and/or raita. This chutney can be stored in the refrigerator for up to 15 days.