When you see ripe tomatoes and fresh curry leaves you make tomato chutney. My all time favorite chutney that can be eaten with roti, bread or rice.
INGREDIENTS
8-15 tomatoes
8-9 curry leaves
2-3 dry red chilies
1 tablespoon oil
1 teaspoon red chili powder
1/2 teaspoon brown sugar
1 teaspoon fenugreek seeds (methi)
Pinch of asafetida (hing)
PREPARATION
Step 1
Heat oil in a large pan, then add asafetida, fenugreek seeds, dry red chilies, and curry leaves. Saute for 2-3 mintues on medium flame.
Step 2
Add chopped tomatoes to the pan and continue to saute. Add sugar, red chili powder, salt and cook until the water evaporates from the tomatoes and reduces in size.
Step 3
Allow the chutney to cool before serving.
