Tomato Chutney

Post Diwali, my palate has been craving for something spicy. I guess that was too much of sweets during the festival. This is one such reliable dish that makes my taste buds come alive. It is simple and stays good for weeks. I have been eating it for every meal for the past four days!!!





Tomato diced 1 can (if using fresh tomatoes, use two ripe tomatoes. Cut each into half, squeeze and save the juice. Dice the halves and use both the diced tomatoes and their juice)
Dried red chillies 4
Chilly powder 2 tsp and above
Curry leaves 8-10
Mustard seeds 1/2 tsp
Hing a pinch
Turmeric a pinch
Salt
Sugar 1 tsp
Oil 1/4 cup
Sambar powder/ huli pudi 2 tsp

Method

• Heat oil in a thick bottomed pot. Drop the mustard seeds, hing, curry leaves and red chillies. Stir for a quick minute.
  
• Drop the tomatoes. Stir in the rest of the ingredients. Cover and simmer till oil floats on top making sure that the excess moisture- the steam has a little vent to escape.
  
• Once the mixture thicken to a sauce like consistency, the chutney is done.
  
• Finally check and adjust the salt and serve it with hot rice. It stays good in the refrigerator for at least a week.