There are many variations to making tomato chutney, this is my south indian version.
3 Ripe Tomatoes
2 indian Green chillies
2 Dried Red Chillies
1 tsp black mustard seeds
1 tsp urad dal (also known as black gram dal)
1/2 tsp asafoetida powder
1/2 – 1 tsp salt, depending on your taste
1 tsp coriander seeds
10 curry leaves (1-2 stems)
1 tbsp oil
1/2″ ginger piece
In a nonstick pan, heat the oil, add the mustard seeds, urad dal, ginger, coriander seeds asafoetida and both the chillies. Fry for 2 minutes until the urad dal is slightly browned.
Add the tomatoes and salt. Cook for about 7-8 minutes until the spices release their aroma and the tomatoes begin to breakdown and cook. Add the curry leaves and let wilt for a few seconds.
Remove from heat and let cool completely before transferring to a blender. Grind it to a fine paste and serve with any savory dish. It would also make a great dip, you could serve it with toasted pita wedges or focaccia.