Tomato Chutney

This version of tomato chutney goes very well with idlis and keeps well in the fridge for upto 2 weeks if handled with a dry spoon. It aslo tastes great with curd rice. It is more like a thokku

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Ingredients

Tomatoes - 1/2 kg washed well
Oil - 3- 4 tbsp
Mustard - 1 tsp
Asafoetida - 1 tsp
Turmeric powder - 1/2 tsp
Chilli powder - to taste
Salt - to taste

Procedure

1. Chop the tomatoes into cubes / finely.
2. Heat oil in a kadai, add the mustard, when it splutters add the asaofoetida and  the tomatoes
3. Cook on a medium- low flame and keep stirring.
4. When the tomatoes are almost cooked, add the salt and chilli powder and continue to cook till oil separates.
5. Keep mixing intermittently to avoid the mix sticking to the bottom