Tomato Chutney

INGREDIENTS:
2 medium tomatoes, choppped
1/2 tsp hing (asoefetida)
1 tsp mustard seeds
1/2 tsp methi (fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind, de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying

METHOD:
- Heat 1/2 the amount of oil and add the methi.
- Fry for a minute and then add the tomatoes.
- Fry till the tomatoes turn soft.
- Blend this into a smooth paste, along with the tamarind and the coconut.
- Set aside.
- Heat the rest of the oil and add the chopped garlic and onion.
- Fry till the onion turns translucent and the garlic browns.
- Now add the spices (red chilli, turmeric and dhania) and fry for half a minute.
- Add the blended paste, salt and hing and heat through.
- Goes very well with plain rice or chapati.