Spicy Tomato Rai Methi Chutney

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings

Ingredients

5 large chopped tomatoes
1 tbsp tamarind (imli) pulp
1 tbsp sugar
1/2 tbsp salt
1/2 tbsp chilli powder

For The Tempering
2 tbsp oil
15 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)
1 tsp mustard seeds ( rai / sarson)

To Be Blended Into A Smooth Powder
100 gms roasted mustard seeds ( rai / sarson)
15 gms roasted fenugreek (methi) seeds

Method

Heat 2 tbsp of oil in a pan and add the mustard seeds.When the seeds crakle, add the asafoetida and curry leaves and saute for 20 seconds.Add the tomatoes and tamarind, cover and cook for 5 minutes, while stirring in between.Add the salt, sugar and red chilli powder, mix well and cover and cook on a slow flame for 10 more minutes, while stirring in between.Add the prepared powder and mix well.Cook for 5 more minutes or till the chutney becomes thick paste with no water content left over.Serve hot with rice or chapati.