Ingredients

1. Tin tomatoes(plum ones) – 1(400gms)
2. Garlic cloves – 7
3. Curry leaves – 10
4. Coriander leaves – 2tbsp(roughly chopped)
5. Chilli powderv – 2tsp

Tadka

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

Method

1. Grind all ingredients in a mixer or blender and keep it aside. In this no need to add water while grinding.
2. If using fresh tomatoes then use 6 tomatoes and add some water and grind it. The chutney made from fresh tomatoes and tinned tomatoes , the taste differs, as tinned tomatoes have that tomato juice in it , and it will be very sour.
3. 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.
4. As soon as you add the chutney be careful, it starts splitting outside. So add water 1/3rd cup and mix it well and cook it on medium heat by closing the lid for 10min.
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 10min, till the oil forms on top of the chutney and the consistency has formed thick.
6. You can keep the chutney consistency according to you thick or very thick. 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

Notes

1. You can add coriander leaves in the blender for grinding or can chop and put it at last.
2. Spicyness of chutney can be altered.
3. When you use fresh tomatoes, need more water while cooking.