|3 lbs Tomato||2-3 tsp Mustard Seeds||Til Oil|
|1 tbsp Tamarind Paste||1 tsp Hing||Salt|
|10/15 Curry Leaves|
|4 tsp Red Chilli Powder|
|2 tbsp Sambar Powder|
|2 tbsp Jaggery|
|1 tsp Turmeric|
|1/2 tsp Roasted Methi Powder|
Finely chop the tomatoes.
In a wide skillet, add about 3 tbsp of Til oil and mustard seeds.
Once it splutters, add the hing and curry leaves.
Add the tomatoes and tamarind paste and saute for about a minute on high.
Set the heat on medium and cook for about 20 minutes until the tomatoes get very mushy.
Add sambar powder, red chilli powder, methi powder, salt, jaggery and about 3 tbsp of Til oil and mix until well blended.
If you do not have methi powder ready, just roast 1 tsp of methi seeds without oil and finely grind it in a processer.
Set the skillet on a medium simmer and let it cook and lose all its water stirring occasionally. About 30 minutes.
Cook until the oil starts to separate nicely.
Let it cool completely and then store in an air tight container.
This can be stored in the refrigerator for about 3-4 months.
Can be served with Roti, Dosa, Idli, hot steamed rice or bread.
Always use a clean dry spoon to keep the chutney fresh.