8 Medium sized tomatoes (cooked and cooled)
4-5 Green chillies
4-5 Garlic cloves (peeled)
A marble sized ball of Tamarind
½ tsp Turmeric powder
1 tsp Sambaar/Rasam Powder
A pinch of Asafoetida/Hing
1 tsp Mustard
5-6 curry leaves
2 tsp oil
Salt to taste
Grind the tomatoes, chillies, garlic cloves, and tamarind into a fine paste without adding water.
In a heavy bottomed vessel heat oil, add mustard seeds when it starts to splutter add the curry leaves when it begins to pop add the asafoetida (hing)
Pour in the ground tomato paste into the tempering containing vessel and mix so that the tempering blends well with the tomato paste. Cover and cook on medium flame for 2-3 minutes stir occasionally .
Finally add Sambaar/Rasam powder, turmeric powder, salt and stir to blend all the contents well. Cover and cook till the water content from the chutney evaporates.
Once the water evaporates the chutney thickens and changes colour to reddish-brown.
Take it off the flame.
The spicy tomato chutney is ready to serve. Tastes good both with roti/rice.
p.s: deleted the joke as most of them weren't understanding.