Tomato Kayi Chutney / Green Tomato Chutney

I cannot get enough of summer. Love the fresh vegetables that comes with it. Yesterday we got some as fresh as it could possibly get. We went to a pick your own farms and got a carton load of vegetables and we are loving every bit of it.  After a long time I chanced upon raw tomatoes. I started drooling right then and there thinking of this chutney. I pulled a few right off the vine. Although the hostess did not seem take it kindly, I was not thinking of anything else but this chutney.
We also managed to find from 'Eringere aka Mysore' Eggplant/ Badanekayi.. So it is going to be Vangibhat festival later today :) For now it is just the chutney

We will need,

Raw /Green Tomatoes  4 medium
Green Chillies         about     3
Dried red chillies (Byadagi) 3
Garlic  4 cloves
Pepper corns 1/2 tsp
Jeera 1/2 tsp
Mustard 1/4 tsp
Expeller pressed Peanut oil  4-5 tbsp (or more if you like)
Salt to taste
Tamarind (if needed)
Jaggery a small piece

Method:

• Wash and wipe the tomatoes clean. Dice them into big chunks. Taste the tomatoes, if they are tart enough do not add the tamarind.
• Heat oil in a wok. Throw in the mustard and jeera. Once they stop crackling throw in the rest of the ingredient except Jaggery and cover and cook till the tomatoes are mushy and cooked. Remove from heat and allow it to cool.
• Once the mixture is cool, transfer it to a food processor, add the jaggery and adjust salt. Process till the mixture is smooth. Serve with hot rice or Ragi Mudde.