MOM'S TOMATO CHUTNEY - INDIAN TOMATO RELISH

INGREDIENTS

• 2 tbsps vegetable/canola/ sunflower cooking oil
• 1/2 tsp mustard seeds
• 6-8 curry leaves
• 2 onions, sliced finely
• 2 green chillies coarsely chopped
  (reduce for less heat)
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• 5 big red, ripe tomatoes, chopped finely
• 1 big green bell pepper, chopped fine
• 1/2 bunch spring onions, chopped fine
  (approximately 50 gms/ 0.10 lbs)
• 4 tbsps tomato ketchup
• Salt to taste
• 1/4 cup of chopped fresh, green coriander

PREPARATION

• Heat the oil in a pan and when hot, add the mustard seeds and curry leaves to it. Fry till the spluttering stops.
• Now add the onions. Fry till soft. Add the green chillies and ginger and garlic pastes. Fry for a minute.
• Add the tomatoes and cook till pulpy. When done, add the chopped green bell peppers, spring onions, tomato ketchup and salt to taste.
• Cook for 2 more minutes and turn off the heat.
• Put the Chutney into a serving bowl and garnish with the chopped green coriander. Serve with any Pulao or with Stuffed Parathas.