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Ingredients:
6 medium tomatoes sliced
1 tbsp ginger shredded
4 green chili sliced long ways
Pinch of asafetida hing
1 tsp cumin seed
1 tsp black mustard seed
2 bay leaves
1/2 tsp paprika
1/2 tsp turmeric
1 tsp salt
1 tsp cornstarch
2-3 tbsp sugar
2 tbsp chopped cilantro
2 tbsp oil
Instructions:
-Heat oil in a saucepan. Test heat by adding a cumin seed; if it cracks, it's ready.
-Add asafetida, black mustard seeds, and cumin seeds. Once cracked, add bay leaves, paprika, and turmeric.
-Stir briefly, then add sliced tomatoes and green chili.
-Cover and simmer for 6 to 7 minutes on medium-low heat until tomatoes are soft but still in slices.
Optional: Mix cornstarch with 2 teaspoons of water and add to thicken gravy.
-Cook for another minute. Add sugar and cilantro, then cover and let sit for a few minutes.
-Adjust salt, sugar, and pepper to taste.
Tip: Add sugar slowly depending on tomato sourness.
Serving Suggestion: Tomato chutney pairs well with stuffed parathas, Aloo Paratha, and Mattar Paratha.
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