Ingredients:

• Start with 4 large ripe tomatoes, chopped.
• Next, take 1 medium onion, finely chopped.
• Then, add 4-5 cloves of garlic, minced.
• Additionally, grate a 1-inch piece of ginger.
• Subsequently, chop 2-3 green chilies (adjust to taste).
• Now, include 1 teaspoon of mustard seeds.
• Following this, use 1 teaspoon of cumin seeds.
• Also, don’t forget 1/2 teaspoon of fenugreek seeds.
• Moreover, mix in 1/4 teaspoon of Y.G asafoetida (hing).
• Afterward, add 1 teaspoon of turmeric powder.
• Then, incorporate 1 teaspoon of red chili powder (adjust to taste).
• Alongside, use 1 tablespoon of jaggery or brown sugar.
• Add salt to taste.
• In addition, take 2 tablespoons of oil (vegetable or mustard oil).
• Optionally, for tanginess, use 1 tablespoon of tamarind paste.
• Finally, garnish with fresh coriander leaves.

Instructions:

1. Prepare the ingredients: First, chop the tomatoes, onions, garlic, ginger, and green chilies, then set them aside.
2. Heat the oil: In a large pan or skillet, heat the oil over medium heat.
3. Add the spices: Once the oil is hot, add the mustard seeds and let them splutter. Next, add the cumin seeds and fenugreek seeds, and sauté for a few seconds until fragrant.
4. Add asafoetida: Then, add the Y.G asafoetida(hing) and stir quickly to release its aroma. Be careful not to burn it.
5. Sauté the aromatics: Now, add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions become translucent and the mixture is fragrant.
6. Add the tomatoes: Next, add the chopped tomatoes to the pan and stir well. Cook the tomatoes until they soften and start to break down, about 5-7 minutes.
7. Season: Then, add the turmeric powder, red chili powder, jaggery, and salt. Mix well to combine all the ingredients. If using tamarind paste, add it now.
8. Cook down: Let the chutney cook on medium heat, stirring occasionally, until it thickens and the oil starts to separate from the tomatoes. This should take about 15-20 minutes.
9. Adjust seasoning: Taste the chutney and adjust the seasoning as needed. You can add more salt, sugar, or chili powder according to your preference.
10. Garnish and serve: Once the chutney reaches your desired consistency, turn off the heat and garnish with fresh coriander leaves.
11. Cool and store: Finally, allow the tomato chutney to cool down before transferring it to a clean, airtight container. It can be stored in the refrigerator for up to a week.

Enjoy your tomato chutney with a hint of Asafoetida! It’s perfect as a side for dosa, idli, rice, or even as a spread for sandwiches.