Tomato Chutney Recipe

Heat a pan and add oil. When the oil is hot, add cumin seeds, mustard seeds, fenugreek seeds, urad dal and chickpea.

Add asafoetida and garlic cloves and sauté until the color of garlic starts to change slightly.

Add curry leaves and dried red chilies and roast for a minute.

Add turmeric powder and sauté for another minute.

Now add the ground tomato mixture and stir well to combine.

Cover the pan and cook on medium flame for 15-20 minutes or until the water of the tomato is completely dried.

Remove the lid and stir occasionally if needed.