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Tomato Chutney for Dosa

Ingredients-
Tomatoes - 4 medium size
Garlic - 7-8 cloves or 2 tsp garlic paste
Sesame seeds - 2 tsp
Red whole chilies- 2 or red chili powder - 1/2 tsp
Oil for tempering
Curry leaves- 5-6 leaves
Mustard seeds- 1/2 tsp
Salt - 1 tsp

Process -
Take a frying pan and heat up 1tbsp oil in it. Once the oil is hot enough for tempering, add some mustard seeds and chili, then add whole garlic cloves and roughly chopped tomatoes. Cover the frying pan and let it cook until it becomes dry, keep stirring every 2-3 minutes to make sure it doesn't get burnt. Add some salt. Once the water is evaporated and tomatoes are cooked, turn off the stove and let it cool down completely. Meanwhile, dry roast sesame seed and grind into dry powder with the help of a mixer grinder. Now in the same jar, add cooked tomato and garlic mix. Make a smooth paste. chutney is ready now we have to make tempering for the same. Taste once, and if you need to add salt, add some at this stage. Now for tempering, take a small tadka pan and heat up 1 tbsp oil. Add curry leaves and mustard seed and pour this hot tadka on chutney. Tomato chutney is ready to serve. You can consume it for 3-4 days if you keep it refrigerated in an airtight jar.

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