Name: Mom's Tomato Chutney
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 tsp canola oil (or coconut oil); 0.5 tsp mustard seeds; 0.25 tsp fennel seeds; 1 pinch asafoetida (optional); 1 tbsp ginger (finely chopped); 2 tbsp garlic (finely chopped, 3-4 cloves); 1 null green chili (chopped); 0.33 cup onion (chopped, optional); 0.25 tsp turmeric; 1 tsp coriander ground; 3 null tomatoes (medium, chopped (or 1.5-2 cups grape/cherry tomatoes)); 1 tsp sugar (or jaggery); 0.33 tsp salt (to taste); 0.25 tsp kala namak (optional, for additional sour flavor); 1 tsp red chili powder (to taste); 2 tbsp water (for thinner consistency)

Instructions

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1

In a medium pan, heat the canola oil (1 tsp) on medium heat.
2

Once hot, add mustard seeds (0.5 tsp) and let them crackle. Add asafoetida (1 pinch) and fennel seeds (0.25 tsp) (optional) and mix for a few seconds.
3

Add finely chopped ginger (1 tbsp), finely chopped garlic (2 tbsp), green chili (1 chopped), and chopped onion (0.33 cup) (optional). Cook on medium, stirring occasionally, until the chopped onion (0.33 cup) are golden.
4

Add turmeric (0.25 tsp) and coriander ground (1 tsp) and mix well. Add tomatoes (3 medium), salt (0.33 tsp), and [1-2 tsp sugar]. Cook on low-medium heat, covered, for minutes (7) until tomatoes (3 medium) are mushy.
5

Adjust salt (0.33 tsp) and spice to taste. If a more sour flavor is desired and not using cherry or grape tomatoes, add kala namak (0.25 tsp) (optional). Add red chili powder (1 tsp) to taste and mix.
6

Continue to cook the chutney down to a thicker consistency, or add [2-3 tbsp water] and bring to a boil for a thinner consistency. Serve as a side with snacks, flatbreads, or rice.