In a heavy bottom pan heat 1 teaspoon oil and add 3 dried red chillies – fry for a minute.

Add 6 medium ripe tomatoes chopped and 1 green chilli chopped.

Next add ¼ teaspoon turmeric powder and salt as needed for the chutney.

Mix well and cook covered for 7-8 minutes on low flame. The tomatoes should be stewed. Remove from heat and let the mixture cool down.

Add the mixture to the blender along with 1 teaspoon jaggery powder, ¼ teaspoon thick tamarind extract/concentrate. Add ¼ cup fresh coriander leaves.

Blend until the chutney is smooth. Remove onto a bowl.

In a small pan heat 2 teaspoon oil. Add 1 dried red chilli, ½ teaspoon mustard seeds and ⅛ teaspoon fenugreek/methi seeds. As they splutter, add ¼ teaspoon asafoetida and 1 sprig of fresh curry leaves. Add it immediately to the chutney. Mix well.

Serve with idli, dosa or any breakfast of your choice. Keep refrigerated in an airtight container for upto 5 days.