1 Onion: Optional
½ tsp Jeera
½ tsp Mustard Seeds
A pinch of Fenugreek Seeds
1-2 Red Chilies
½ tsp Red Chili Powder
1-2 Green chilies
Few Curry Leaves
½ tsp Tamarind paste
4 -5 tsp Besan - Senagpindi
Cut tomatoes into small pieces.
Take 4 tsp of oil in a small skillet and when oil is heated add jeera, mustard seeds, fenugreek seeds, hing, red chilies, and chopped green chilies and curry leaves. Then add chopped onion and fry till it is translucent. Add tomato pieces, salt, turmeric, red chili powder and 1 cup water, cook till tomatoes are done.
Then add tamarind paste and besan stirring slowing so that lumps are not formed. As you are adding the base thickens and starts to cook. Add coriander and cook for a few minutes till the base separates.
Check for salt, adjust seasonings according to taste and more water can be added according to the required consistency.
Transfer contents into a serving bowl.
Tomato chutney can be served with hot rice with a tsp of oil or with upma, dosa or any tiffin items.