Tomato Chutney- Iyer Style

This recipe goes back to my college days from London. When I initially went there for studies, it was around the time of Vinayaka Chaviti (Ganesh Chaturthi). I was invited for dinner by one of the ladies. She was known as Iyer Akka. That's where I first had this kind of chutney. I absolutely fell in love with the taste and ever since I often make this at home. Thanks to the traditional recipes and Iyer Akka.My husband also loves this! 

Ingredients:
Tomatoes: 1/2 kg
Green Chilies: 6 (increase or decrease this according to taste)
Cumin/Jeera: 1 tbsp
Oil: 2 tbsp

For Tempering:
Mustard Seeds: 1 tsp
Cumin: 1/2 tsp
Channa Dal: 1 tsp
Curry Leaves: 1 string
Hing: 1 pinch

Method:

• Heat 1 tsp oil in big pan (enough to fit tomatoes) and add cumin and green chilies. Once chilies are roasted and softened a bit, remove from the pan to another small bowl. 
• In the same pan add add the washed and chopped tomatoes and keep cooking until tomatoes are completely cooked. This will take some time considering you are cooking 1/2 kg of tomatoes.

• After the tomatoes are completely cooked through, remove from the pan and cool it. 
• After they are cool, transfer to a blender and add salt and also the fried cumin and green chilies from step 1. 
• Blend them fine and transfer to a serving bowl. 
• For tempering, take a small pan and heat oil. To the oil add everything under for tempering and stir for a few seconds until everything is well roasted. 
• Add this to the tomato chutney. Also add salt for taste.

Enjoy with hot rice or even with any break fast item!