My mother makes the best sweet tomato chutney. I was missing it the other day and decided to give it a try. I came pretty close .. but you know how it is .. mom’s cooking is perfect! 
Please forgive my lack of (and poor quality) pictures. I was experimenting so I didn’t have much time for pictures. 
Preparation:
(serves 4)
- 1 1/2 lb ripe tomatoes
- 1 1/2 tsp black mustard seeds
- 2 pinches asafoetida (optional )
- 3 garlic cloves
- 3-4 Indian curry leaves (kadipatta) (optional)
- 3-4 dried red chilis
- 3 tbsp red chili powder
- 2 tbsp salt
- 4 tbsp sugar
- 3 tbsp oil
- Dice all the tomatoes and slice the garlic.
Cooking:
- On a hot pan, heat oil for a minute and then add the mustard seeds and red chilis.
- Wait until you hear the mustard seeds pop, then add asafoetida powder, garlic, and curry leaves.
- Fry for about 1 minute and add tomatoes. Cook on medium heat for about 10 minutes until tomato juices start to extract.
- Cover and cook on low heat for another 10-20 minutes, stirring occasionally. If the juices evaporate add some water to prevent sticking.
- By now the tomatoes should be pulpy. Add sugar, salt, and red chili powder. Cook covered for another 10 minutes. Halfway, taste to see if you like the sweetness and add more if needed.
- Serve once cooled to room temperature. {I take out the curry leaves before serving but it is purely preference.} This can also be stored for up to 2 weeks in the fridge.
Bon Appétit!!
- ASH
