Tomato Chutney

My mom's tomato chutney is a favorite of mine. Her secret is to add methi seeds(Fenugreek seeds). It has a mild bitter flavor but not overpowering. In fact it imparts a nice smell similar to the smell in Pickles.She also adds a few leaves of coriander to it. One of my good friends brought the Tomato chutney with coriander to a party and guess what that reminded me of.So I adapted this recipe from both of those recipes.

8 Large tomatoes, chopped
2 bunches of coriander leaves
1/2 tsp Methi seeds(Fenugreek seeds)
2-3 green chillies, chopped
1 tsp turmeric powder
1 tsp urad dal
1 tsp cumin seeds
1 tsp mustard seeds
Pinch of Hing
1/4 cup of tamarind pulp
1 tbsp oil + 1 tsp

• Heat a tablespoon of oil in a wok.
• Add the fenugreek seeds, urad dal and cumin seeds;Fry for a couple of min until they turn golden brown.
• Add green chillies and tomatoes; Cook until they are soft
• Stir in the turmeric powder
• Add coriander leaves.Cook until the leaves are wilted
• Blend the tomato and coriander mixture along with tamarind pulp.
• Add the remaining tsp of oil
• Add the mustard seeds and fry till they splutter
• Add hing and quickly stir the tempering into the blended tomato-coriander mixture.
• Serve hot with Rice/Idlis/Dosas.