Fiery Tomato Chutney

This is yet another recipe from MIL. Did I not tell you that I am going to learn new dishes from her? Well, not just new dishes but old ones with her special twist. This chutney goes oh-so-well with so many dishes and does double duty as a dip for pita and chips.Usually I have this with Yogurt Sevai(Rice Noodles in Yogurt Sauce), Lime Rice, Savory Ball Pancakes. This time though  I had this with Methi Roti( Fenugreek Flat Bread). Umm delicious.
Sending this and Four Seasons chutneys-Peanut(Winter),Pumpkin And Carrot(Fall), Cilantro N Mint(Spring), Tomato Chutney my Way(Summer) , Ridge Gourd Peel N SweetPea Chutney, Homemade Chutney Powder(Idli Podi) to Jagruti's Complete My Thali - Chutney event.

Ingredients:

• 1 medium Onion, roughly chopped
• 5 ripe Roma Tomatoes, roughly chopped
• 1/2 tsp Ginger/Garlic paste
• 1 stalk Curry Leaves
• 2 tbsp Cilantro, finely chopped
• 2 dry Red Chili (3, if you want to feel the burn)
• Salt for taste
• 3 tbsp Olive Oil
• 1/2 tsp Mustard Seeds

Procedure:

• Coarsely grind chopped onion,tomatoes along with curry leaves,red chilies and cilantro.
• Heat the Olive oil in a thick,deep bottomed pan and add the mustard seeds. Once the seeds start to sputter, add the ginger/garlic paste.Fry till it loses raw smell.
• Pour the ground mixture into the pan.Add salt.

• Here comes the difficult part -- Simmer the mixture on a low-medium flame, stirring frequently until it loses all the moisture and the oil separates.Takes about ~20-30 minutes.But really depends on how much watery it is to begin with.




• Cool and serve as an accompaniment to Yogurt Sevai(Rice Noodles in Yogurt Sauce), Lime Rice, Savory Ball Pancakes, Roti or as a dip.

Enjoy!