Ingredients

• 4 big - tomatoes
• 10 pods - garlic
• 1 small piece - ginger
• Lemon sized - tamarind, soaked in 1/4 a cup of water for about 30 minutes
• 3 tsp - salt
• 4 tsp - dry mirchi powder
• 1 tsp - methi seeds
• 1 tsp - mustard seeds
• Few -curry leaves
• 1/2 tsp - urad dal
• 1/2 tsp - jeera
• 1/2 cup - oil
• 1/2 tsp - mustard

How to Make Sizzling Tomato Chutney

• In a big pan, add 2 tsps of oil and add the tomatoes.
• Cover the pan and cook without adding water, stirring them in between.
• After a while, add tamarind pulp and salt.
• After the tomato pulp gets a little thickened (without any water in it), cool it for some time.
• Put it in a blender and make it into a fine paste.
• Make a paste with ginger and garlic.
• Add this to the tomato pulp.
• In a dry pan, fry the methi and mustard seeds. Make powder of it.
• Add this and the dry mirch powder, to the tomato pulp.
• In a small pan, heat the oil, add some garlic pods, mustard seeds, jeera, urad dal and curry leaves.
• Once the garlic and urad dal turns golden brown and the mustard seeds splutter, add this to the tomato pulp.
• This tastes good with rice, or any of the south Indian tiffin dishes.