Spicy Tomato Chutney / Pickle 

This recipe makes a perfect match for rotis and rice, and a good side for idlis and dosas too. But i use them in so many ways, as a bread spread for spicy version of sandwich , or as a dip for corn chips too...;)

All right ...here goes the recipe :

Ingredients

• 4- 5 - Tomatoes ( medium sized )
• 4-5 - garlic cloves 
• 1/4 - cup oil ( prefer gingelly/sesame oil )
• 1/2 tsp - Mustard seeds
• 1/4 tsp - Hing( Asafoetida )
• 2 - Whole red chilly
• Curry leaves ( few)
• 1/4 tsp - Turmeric
• Red chilly powder (as per taste)
• Salt ( as per taste)
• 1/4 tsp - Mustard and fenugreek seeds ( roasted and powdered - its optional)

Method

1. Roughly chop tomatoes and place in a food processor or blender and grind to a puree along with 2 garlic cloves.
2. In a heavy bottomed wok or kadhai, heat oil and add mustard seeds. When they pop add asafetida or hing and whole red chilly and curry leaves, and chopped garlic.
3. Now add the ground paste, turmeric powder, red chilly powder, salt and allow to cook on low heat with lid closed and stirring in between so that it does not stick to the bottom of the wok or pan.
4. When the pickle/chutney starts leaving oil add the roasted and crushed fenugreek ( methi) seeds and mustard seeds.
5. Allow to cool and place in an airtight container. Store in the refrigerator.

P.S  This chutney / pickle has a tendency to splutter and splash while cooking making it a messy affair. Using a thick bottomed vessel or pan and wearing gloves can help.