Tomato Chutney

• 4 Tomatoes
• 1 large Tamarind seed
• 1 tsp Fenugreek
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 tsp Chickpea flour
• 1 tsp Red gram dal
• 2 Red chili pepper (dried)
• 5 Green chili peppers
• 6 clove Garlic
• 7 Curry leaf
• 2 dash Hing powder
• 1 tsp Red chili powder
• 3 tsp Salt
• 2 tbsp Vegetable oil for stir-frying
• 50 ml or more Vegetable oil for the spices

1. To prepare the ingredients: Dry roast the fenugreek and crush into a powder.
2. Soak the tamarind in about 100 ml water.
3. Pour vegetable oil into a pot, then add the roughly chopped tomatoes and cook.
4. The tomatoes should be cooked until soft (about 15 minutes).
5. Oil will be added again at a later step.
6. In a separate pot, heat the vegetable oil, add the ingredients from the list from the mustard seed to the green chili peppers, and slowly cook.
7. Add the garlic and saute.
8. Add the curry leaf, then once cooked through, add the hing powder and turn off the heat.
9. Add the soaking water from the tamarind (not the seed), the red chili powder, and salt, and turn on the heat again.
10. Add the spice mixture to the tomatoes, and slowly cook.
11. Continue cooking until the oil separates.
12. Discard any oil that separates out, if possible.
13. Season with the fenugreek and salt to taste, and it's done!

tomatoes, tamarind seed, seeds, cumin, flour, red gram dal, red chili pepper, green chili peppers, clove garlic, curry, hing powder, red chili powder, salt, vegetable oil, vegetable oil

Taken from cookpad.com/us/recipes/155257-tomato-chutney (may not work)