Hussaini Tamatar Qoot (Tomato Chutney)

• 1 tbsp. oil
• 3/4 tsp. black mustard seeds
• 1/2 tsp. nigella seeds
• 1 sprig curry leaves
• 1 dash asafoetida powder
• 4 green chilies, slit lengthwise and de-seeded
• 1 tsp. crushed garlic
• 3/4 tsp. crushed ginger
• 4 md. ripe tomatoes, coarsely chopped
• 1/2 tsp. turmeric powder
• 1 tsp. chili powder
• 2 tsp. sugar
• Salt, to taste

1. Heat oil and fry mustard seeds, nigella seeds, curry leaves and asafoetida until the spices start to crackle.
2. Add the garlic and ginger and saute gently for a couple of minutes, then put in the tomatoes and cook for 10 minutes or until the tomatoes turn pulpy.
3. Add the turmeric, chili powder and sugar and stir until the sugar dissolves.
4. Add salt to taste and serve hot.

oil, black mustard seeds, nigella seeds, curry, asafoetida powder, green chilies, garlic, ginger, tomatoes, turmeric powder, chili powder, sugar, salt

Taken from www.foodgeeks.com/recipes/5120 (may not work)