Red firm tomatoes are cooked with aromatic garlic and hot green chillies to create a burst of flavor in every mouth. The heat from the green chilies blends beautifully with the sweetness of the tomatoes. I also add a dash of jaggery/brown sugar/plain sugar to enhance the sweetness of the tomato. Its addition is optional.
S loves tomato chutney, so I make them in batches and store it.
Heat little oil (about 1/2 tbs) in a kadai. After a couple of minutes add the garlic and let it cook, for 3-5 minutes. Throw in the green chillies and tomatoes and cook covered for 15 minutes on medium flame. Once done, remove and let it cool. Add salt to taste and grind to a fine paste. Add jaggery or sugar to the paste and mix well.
Simultaneously, heat a small pan with remaining oil. Once they get heated up, add the mustard seeds and let it splutter. Then add urad dhal, asafoetida and curry leaves and cook for couple of minutes. Turn the heat off and pour them over the fine paste.