Tomato Chutney

Heat a pan and add oil. When it becomes hot, add fenugreek seeds and wait until they pop.

Add chopped garlic and chopped green chilli. Sauté for 1 minute.

Add chopped onion and sauté with salt until it becomes light brown.

Lower the heat and add Kashmiri chilli powder. Sauté for 15 seconds or until the raw flavor of the chilli is settled.

Add chopped tomatoes. Turn the flame to medium and sauté until the tomatoes become mushy.

Turn off the flame and let it cool down completely.

Transfer the mixture to a mixer jar along with 4 tbsp of water. It need not be a fine paste.

For tempering, heat a pan and add oil. When it becomes hot, add mustard seeds and wait until they pop.

Add dried chilli and curry leaves. Mix well.

Add the ground tomato mixture and mix well. Turn off the flame.

The chutney is ready to serve.