Tomato Pacchadi (Tomato Chutney)

Ingredients::

Tomatoes::1/2kg

Tamarind::100 grams

Red chillie powder:: 50grams

Salt:: 50grams

Turmeric::1 tablespoon

Oil::3 tablespoons

Mustard seeds::1 tablespoon

Fenugreek seeds 1/4 tablespoon

Red chillies ::2

asafoetida( hing)::1/2 teaspoon

Can use garlic 4 cloves instead of hing if desired

Curry leaves :: 6 leaves

Procedure:::

Wash tomatoes and dry them on a cloth.Cut tomatoes into big pieces .Mix the 50 grams salt , turmeric into the tomatoes pieces and let marinate for 30 minutes.The mixture will release water, squeeze the water from tomatoes and put it aside. Now soak the tamarind in this liquid. Now in a frying pan add 3 tablespoons of oil and once hot add fenugreek seeds , mustard seeds,hing or garlic, once the mustard seeds splatter add the squeezed tomatoes. Now stir well and cook without lid untill the oil rises on the top of the mixture.Now grind the soaked tamarind with the liquid and red chillie powder and make into fine paste.

Now mix the paste into the roasted Tomatoes and mix well. Let it cool completely and then transfer to airtight container.

lasts for a month in fridge. Can be used as chutney or use the paste for Tomatoe rice.