Tomato chutney

Serves: 8


4 cups finely chopped roma tomatoes
3 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon asafoetida/ hing OPTIONAL
1 tablespoon sugar/ molasses/ jaggery
1 teaspoon salt, or as desired
1 tablespoon ginger garlic paste
1/2 jalapeno, finely chopped
1/2 teaspoon turmeric powder
4-5 curry leaves, OPTIONAL


Heat oil in a 3 qt sauce pan over medium heat.
When the oil is hot, add mustard seeds and allow it to crackle. Then add cumin seeds, curry leaves (if using) and asafoetida and saute for half a minute.
Then add ginger garlic paste along with jalapenos and cook for 2-3 minutes.
Finally add turmeric powder, salt and tomatoes, mix well and cook covered on low heat for 30-40 minutes, stirring every 5 minutes or so. Finally add sugar/ jaggery/ molasses and stir. Cook for another couple of minutes.
Let it cool and then refrigerate, serve cold or at room temperature as chutney.