Firstly, in a large karhai heat 2 tbsp oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
Add 3 clove garlic, ½ inch ginger and saute until garlic turns golden brown.
Further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder and saute slightly.
Add in 500 grams tomato, ½ tsp salt and saute for 2 minutes.
Cover and cook for 10 minutes stirring in between.
Cook until the tomatoes soften and turns mushy.
Continue to cook until the oil separates from sides.
Finally, cool the tamatar ki chutney and enjoy with rice, idli or dosa.
