5 Big tomatoes
10-12 Red chili
10 Garlic cloves fined chopped/ roughly ground
A little curry leaves
1/2 Tsp Mustard seeds for tempering
1-2 Tbsp Oil
Salt to taste
- Heat oil in a vessel and splutter the mustard seeds.
- Add garlic and fry till its lightly browned and then add the curry leaves.
- Immediately add the tomato and red chili puree.
- Cook till starts to get thick.
You can store it for a long time by adding a little more oil while tempering and cooking the tomatoes till oil floats on top.
This chutney is great with dosa/ idli / chapathi/ hot rice.
I had mine with ragi dosa!