Ingredients

1. Chilli powder – 1 tbsp
2. Salt - as per taste

For paste

3. Tomatoes - 3
4. Garlic cloves – 5
5. Water – 3/4 to 1 cup

Tadka

6. Oil - 3 tbsp
7. Mustard seeds – 1 tsp
8. Curry leaves – 12 to 15
9. Dry chillies broken – 3

Method

1. Grind all ingredients, tomato and garlic in a mixer or blender to a smooth paste and keep it aside.
2. Now take a vessel or a kadai ,add all thadka ingredients in oil one by one and when it sputters and curry leaves are fried add the paste which was blended and kept aside.
3. As soon as you add the chutney be careful, it starts splitting outside. So add water 3/4 cup, chilli powder and mix it well and cook it on medium heat by closing the lid for 10min.
4. In between stir the chutney carefully, so that it not split on you.
5. After 10 min, you can see that, a reddish colour is formed in the chutney and the quantity of chutney is also reduced and now you can simmer it and cook for 10 to 15min, till the oil forms on top of the chutney and the consistency has formed thick.
6. You can keep the chutney consistency according to your taste, thick or thin. Switch it off and let it rest for sometime. You can see that the chutney has turned into a darkish red colour and has left oil.
7. Serve with rice or aloo ka paratha or idli or dosa.

Notes

1. You can add coriander leaves , curry leaves also in the blender for grinding or can chop and put it at last.
2. Spiciness of chutney can be altered.
3. You can view my same tomato chutney made with tinned tomatoes.
4. Can add water in the middle if it gets dry and cook it.