Thakkali Chutney | Easy Tomato Chutney Recipe

Roughly chop 4 medium sized tomatoes and add them to a blender jar along with 5 garlic cloves and 4-5 dry red chillies. Add salt as needed.
Blend into a smooth puree without adding any extra water. Set aside.
In a pan heat 1 tablespoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds and 1 teaspoon urad dal.
As the dal turns golden brown, add ¼ teaspoon asafoetida and 1 sprig fresh curry leaves. Fry for a few seconds.
Now add the prepared tomato puree and add water from clearing out the blender jar.
Mix well and let it come to a boil on medium flame.
Cook covered on medium flame, stirring occasionally making sure it doesn’t burn at the bottom.
Continue cooking covered on low-medium flame until chutney thickens and comes together.
When it is thick and there is no extra water, raw smell & taste of tomatoes is gone, remove the chutney from heat.
Serve with hot idli, crispy dosa or chapati/roti. Store in an airtight container in fridge for 3-4 days.