The making of this chutney was by a strange coincidence. I prepared vegetable raitha with onions, tomatoes, cucumber and carrot to go with Vegetable Biriyani. For this I deseeded the tomatoes for the salad to be crispy. I did not know what to do with the seeded portion- did not have the heart to throw it away, (if I hadn't thought of a recipe I would have simply consumed them-after all tomato is full of vitamin C!!!). I thought, why not try making a chutney with the tomatoes. When it turned out well, I tried it once again with whole tomatoes, and here goes the recipe:
Small tomatoes 4
Chilli powder 1 tsp.
Dhania Powder 1/2 tsp.
Jeera powder 1/4 tsp.
Hing (asafoetida) 1/2 tsp.
Salt 1 1/2 tsp.
Sambar powder 1/2 tsp.
Cilantro (optional) a little
Mustard and curry leaves for seasoning.
Grind tomatoes with all the powders including salt and cilantro to a fine paste.
No need to add water while blending.