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Special And Tasty Tomato Chatni By Delicious Storm
Tomato chutney, also known as "tomato ki chatni," is a popular condiment in Indian cuisine. It's a delicious and tangy accompaniment that pairs well with a variety of dishes, including dosa, idli, paratha, and rice. Here's a simple recipe for making tomato chutney:

Ingredients:

4-5 ripe tomatoes, chopped
1 medium-sized onion, chopped
2-3 cloves of garlic, minced
1-inch piece of ginger, minced
2-3 dried red chilies (adjust to your spice preference)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon urad dal (split black gram)
1/2 teaspoon chana dal (split chickpeas)
A pinch of asafoetida (hing)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1 tablespoon oil
Salt to taste
Fresh coriander leaves for garnish (optional)
Instructions:

Heat oil in a pan or kadai over medium heat. Add mustard seeds, cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown and the mustard seeds start spluttering.

Add the dried red chilies and asafoetida. Sauté for a few seconds.

Add minced garlic and ginger. Sauté until they become fragrant and lightly browned.

Add the chopped onions and sauté until they become translucent.

Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook the mixture on medium heat until the tomatoes turn soft and mushy. Stir occasionally to prevent burning.

Once the tomatoes are well-cooked and the oil starts to separate from the mixture, remove it from heat and allow it to cool.

Transfer the cooled mixture to a blender and blend it into a smooth chutney. You can add a little water if needed to achieve your desired consistency.

Transfer the chutney back to the pan and simmer for a few minutes to let the flavors meld together. If the chutney is too thick, you can add a little water to adjust the consistency.

Once the chutney reaches your preferred thickness and consistency, remove it from heat.

Garnish with fresh coriander leaves if desired.

Your homemade tomato chutney is ready to serve! You can store it in an airtight container in the refrigerator for a week or more. Enjoy it as a side dish with dosa, idli, paratha, or rice, or use it as a dip for snacks like samosas or pakoras.