Tomato Chutney / Fabulous Blog Award

• Ripe juice tomatoes                   - 3 or 4
• Garlic pods                               - 2
• Oil                                            - 1 tbsp
• Mustard                                    - ¼ tsp
• Cumin                                       - ¼ tsp
• Split urad dal                            - ¼ tsp
• Curry leaves                              - 4 to 5
• Turmeric pwd                            - a pinch
• Red chilly pwd                          - 1 tsp
• Cumin pwd                                - ¼ tsp
• Coriander pwd                           - ¼ tsp
• Asafetida                                  - a pinch
• Fresh coriander leaves
• Salt to taste     

1. Wash and chop tomatoes to small slices.
2. In a blender, smash tomatoes to puree along with garlic.
3. Heat oil in a tawa.
4. Add  mustard, cumin, split urad dal and curry leaves.
5. Let them splutter.
6. Add the above ground tomato paste.
7. Let it cook on medium flame for 3 to 4 minutes.
8. Check at regular intervals and stir.
9. Add turmeric pwd, red chilly pwd, cumin pwd, salt and coriander pwd.
10. Mix well.
11. Add half cup of water and let it come to a boil.
12. Reduce heat and cook for another 4 – 5 mins.

13. Lastly, add a pinch of asafetida and turn off heat.
14. Garnish with chopped coriander leaves.

15. Serve with South Indian tiffin items like soft n spongy idlies, golden crisp dosas, kichdi or ven pongal. It can also be served as a dip for fritters.