Tomato Chutney

About the recipe:
This one is from my Mom's collection! One of those innumerable recipes that she's dictated over phone to me. 

Upside:
If you are craving something tangy - this is it. 

Ingredients:
Tomatoes - 4, medium 


Seasoning:
Oil - 1 tbsp
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 3,4 numbers
Asafoetida - a very tiny bit
Chilly powder - 1 spoon
Salt to taste
A little pepper


How to:
Boil the tomatoes with enough water to submerge them until the skin cracks. Peel off the skin from the tomatoes. It should be pretty easy now after boiling. Grind the peeled tomatoes with chilly powder and salt into a fine paste with perhaps a little water. 
Heat oil in a pan, add mustard seeds and cumin seeds in that order and allow them to splutter. Add the pinched curry leaves and the asafoetida. Add the tomato paste to this seasoning and cook on a low flame for 2-3 minutes and watch it thicken. Sprinkle a little pepper if you please :) 
Goes well with steaming hot idlis or nachos!