• Rinse the tomatoes well under running water and slice them.
• Heat 1 tablespoon oil and add cumin seeds. When the seeds splutter, add dried red chilies and fry them on a medium heat until crisp.
• Stir in the ginger (optional) and garlic. Fry them until they turn aromatic for about 2 minutes or a little longer. Don’t burn the ginger and garlic.
• Add the sliced tomatoes, salt and turmeric. On a medium high heat cook until the tomatoes turn completely mushy. Keep stirring in between to prevent burning.
• Turn off the stove when most of the juices have evaporated and the tomatoes develop a nice flavour.

How to Make Tomato Chutney

• Cool this completely and add to a grinder and blend to a smooth puree. Taste test and adjust salt as required.
• Wipe down the same pan with some kitchen tissues. Pour oil to the pan and heat it.
• Reduce the heat and add the mustard seeds, red chilies and garlic. Let the garlic turn fragrant and red chilies crisp. Then add the curry leaves and fry until crisp.
• Stir in the red chilli powder (optional, to make it more spicy) and quickly add the pureed tomato mixture.
• Mix well and saute for 2 to 3 mins. If you prefer to store this tomato chutney for longer, about 3 weeks, saute for another 5 to 6 mins until it turns really hot.
• Serve with breakfasts, snacks or even with plain rice. To preserve this for 3 to 4 weeks, cool it completely and transfer to clean dry glass jar. Refrigerate and scoop out only with dry spoons.