Meeras Red Relish ( Tomato Chutney )

Tomato Chutney is a  famous recipe, delicious  condiment or a dip, solely belonging and created by my mother. She has cooked  for her family , grand kids and  friends,  for the longest time. Its the Top of the charts Recipe ! Enjoy !

Red pulpy tomatos (tomato on the vine! ) --1 kg  ( 2.2 lbs )

WHAT GOES IN THE MAKING

5 Dried MASALAS
- Jeera ( Cumin seeds ) 2tsp
- Methi seeds ( Fenugreek )  1tsp dried roasted on the tava ( Pan )
- Red chilly powder   2tsp  as per taste
- Mustard seeds   2 tsp
salt as per taste

5 Wet MASALAS
- Ginger  1 big toffee size ( 2inch )
- Garlic-  5 pods
- Green chillies - 10
- Curry leaves ( kadi patta  )  6-8 leaves
- White vinegar 3/4 cup or less -
   oil ( Olive or vegetable )--3/4 cup or less--

Lets COOK !!

Tomatoes should be washed thoroughly and dried overnight.
All the ingredients should be nicely washed and dried.
All dried masalas should be ground finely in a blender .

Add all the wet masala. Chop all the tomatoes  --after everything is cut to make it easier to grind.Add the vinegar slowly, so that the masala is properly ground-grind the tomatoes after the masala is poured in the heavy bottomed pan ---do not wash the blender---till tomatoes are ground--fine--

Place a heavy bottomed pot on fire- (like pressure cooker ). Heat oil , add curry leaves , mustard seed ,  a bit of chilly powder to add colour -,quickly add all the ground masala  keep stirring  (adusting heat--high and low ) .
Keep stirring till the masala separates  from the oil--add ground tomatoes cook it till forms a paste -----Cool it for 12 hours -bottle it in a dried bottle. Store in the fridge.

Tip : Make sure no water is used , in preparation or cooking for the chutney to be stored well .

-Tastes good with alu ( Potato) parathas , rice , Idli and dosa ( South Indian cuisine ) too if u are feeling lazy to make coconut chutney-

Enjoy making it and eating it  too-and distributing too !!