Makes about 1 1/2 cups
7-8 medium sized tomatoes, roughly chopped
7 Thai green chilies, roughly chopped
4 tbsp oil
1/2 tsp asafoetida / hing
1 tsp fenugreek seeds / methi seeds
1 tsp black mustard seeds
1 sprig curry leaves
2 tsp cayenne powder / red chili powder
1 tsp turmeric powder / haldi
salt, to taste
- Blend the tomatoes and green chilies in your blender, till it becomes a nice smooth paste. Set aside.
- In a medium sized saucepan heat 1 tsp of oil and when slightly hot add the methi seeds and asafoetida to it. Stir it together and watch the color of the methi seeds change to a deep reddish brown. Remove from heat, do not over cook it or else it will spoil the whole chutney by giving of a burnt taste. Transfer the methi seeds, asafoetida and oil mixture to the mortar and using the pestle, pound it till it grinds the methi seeds into a smooth wet powdery consistency. Set aside. ( you can us a coffee grinder as well, but the small quantity makes it a little difficult to grind ).
- Wipe the saucepan clean and put it back on the fire. Heat the rest of the oil and add the mustard seeds, let them crackle and then add the chopped up curry leaves. ( Tip : I roughly chop up the curry leaves to infuses even more fragrance into the dish ). Fry for a few seconds, then add the tomato paste, chili powder and turmeric powder. Cook on medium heat stirring it occasionally. Cook till most of the water is evaporated and it is nice and thick - chutney-like. Add salt , and the hing-methi powder, stir it all up and remove from the fire.
- Cool and store in the refrigerator. Serve it with anything - fresh dosas, hot idlis, steaming rice, or just as a side dish or as a sandwich spread.