Large Red Tomatoes - 4 or 5 Very ripe and good coloured.
Oil - half a cup (large ladle full) If you use Till oil, the taste is more better.
Red Chilli Powder - 3 table spoons (if very hot, reduce the quantity)
Sea Salt - 1/2 tablespoons (as per taste) No Iodised salt please. Sea Salt = Authentic taste.
Cumin Powder - 1 tsp.
Fenugreek Powder - 1 tsp. Or a quarter teaspoon is enough if the tomatoes are smaller in size.
Tamarind Pulp - 1 tablespoon (lemon size)
Turmeric - a pinch.
Sugar - a pinch(optional) but I suggest you add it anyway. defintely makes a difference to the chutney.
Seasoning: Mustard Seeds, Cumin, Red Chillies, Garlic (optional).
Wash and wipe the tomatoes. Cut them into lengthwise and heat a large thick bottomed saucepan. Heat oil, and add the cut tomatoes and after 10 mintues they start turning into a paste, add the sea salt, red chilli powder,cumin powder,fenugreek powder.. Mix well, and keep stirring on a medium flame. Add the tamarind pulp to cooking paste. Let the water evaporate and then on a different frying pan, heat some oil, add the above mentioned seasoning and mix it with the tomato paste. Chenna dal,urad dal and curry leaves are an option. If you have them, you can use them in the seasoning. Even otherwise, this chutney is great to taste. It's yummy and stays in the fridge for a week or so. Goes well with rotis,dosa,rice. Even if you are eating dalia(broken wheat, it tastes good). In case you are using the tomatoes which are round and country type, then you can reduce the tamarind as these are very sour and don't require concentrated tamarind pulp. A wee little sugar helps in enhancing the colour as well as the taste of tomatoes. If you want to increase the quantity of tomatoes, then equally increase other ingredients.
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