Instructions: Heat oil and fry mustard seeds, nigella seeds, curry leaves and asafoetida until the spices start to crackle. Add the garlic and snger and saute gently for a couple of minutes, then put in the tomatoes and cook for about 10 minutes until the tomatoes turn pulpy.

Add the turmeric, chilli powder and sugar and stir until the sugar dissolves. Add salt to taste and serve hot. This Chutney keeps for 3-4 days if refrigerated in a covered jar.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.