Raw Tomato Spring Onion Chutney

Ingredients:

• Tomatoes- 6 (I used yellowish orange ones)
• Spring onion- 3 medium sized
• Green chilies- 3-5  broken into two
• Garlic cloves- 3-4, peeled and roughly chopped
• Corainder leaves- a small handful, washed
• Oil- 2 tbsp
• Salt- 1 tbsp

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp
• Dry red chilies- 1 broken (if required)

Method:

1. Roughly chop the tomatoes and spring onions. 
2. Heat oil in a heavy bottom pan and add the chopped tomatoes, spring onion, green chilies, garlic cloves, coriander leaves and salt. 
3. Let it cook till the tomatoes are soft, by stirring occasionally. It will take about 20-30 minutes.
4. Once the mixture is thick turn off the heat and let it cool. 
5. Grind to either a coarse paste or smooth paste, depending on your taste. 
6. Prepare tempering by heating oil in a small pan. Add mustard seeds, cumin seeds, asafoetida and dry red chilies.
7. As the mustard splatters turn off the heat.
8. Add to the ground chutney and mix well.
9. Take into serving dish and serve with rice, roti, idli, dosa, vada. 
10. Store the remaining in an airtight box and keep in the refrigerator. It will stay good for up to 3 days. 

Tips:

1. Add a half a spoon of sugar while cooking for mild sweetness.
2. Add a tiny piece of tamarind for more tangy flavor.