Tomato-Fenugreek Chutney

With the sweetness and tang of tomatoes and the bitterness of fenugreek, tempered with South Indian flavours, this chutney goes well with a variety of dishes
Ingredients - Makes 1 cup
  • 500 g tomatoes, chopped
  • 2 tbsp oil
  • 1 tsp fenugreek seeds
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • Salt, to taste
  • For the tempering
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 2-3 dried red chillies, broken into small pieces
  • a pinch of asafoetida (hing)
Steps
  1. Roast the fenugreek seeds and grind to a fine powder
    2. Use a {mortar and pestle} if you are making small quantities. Otherwise, use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
  2. Heat 2 tbsp oil in a saucepan. Add tomatoes and turmeric and a little salt and cook the tomatoes till the water is almost all gone. You should be able to see oil separating from the tomatoes at this point
  3. Turn off the heat and mix in the fenugreek powder
  4. For the tempering
  5. Heat 2 tsp oil in a small pan. Fry the mustard seeds and dried red chillies till the seeds splutter
  6. Turn off the heat, add the asafoetida (hing) and mix into the chutney
  7. Season with salt and serve
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