Preparation Method

• Dice the tomatoes.
• Split the red chillies.
• Chop the garlic.
• Soak the tamarind and extract the juice.
• Dry roast, mustard, fenugreek and pound it.
• Heat a pan with Idhayam sesame oil when it become hot, add asafoetida.
• Add the tomatoes and fry till it turns soft and mushy.
• Pour the tamarind extract.
• Add chilli powder, turmeric powder and salt.
• Heat another pan with a teaspoon of Idhayam sesame oil.
• Temper mustard.
• Saute garlic, red chilli fry well and add it to the tomato chutney and serve.