1-2 dried red chills, or ¼ to ½ teaspoon red chili flakes, depending on spice level
6 curry leaves, or ¼ teaspoon curry powder
¼ teaspoon turmeric
½ teaspoon whole mustard seed
1 clove garlic, minced
1 teaspoon ginger, minced
½ medium white onion
2 cups fresh tomato, diced
few spring of fresh cilantro, minced - optional
olive oil
salt
Instructions
Sauté chilies and curry or curry leaves in olive oil over medium heat until fragrant, about 5 minutes. Set aside to cool. Once cooled, blend into a fine powder in spice mill or food processor.
Add garlic, ginger, and onion to pan with oil over medium heat and sauté until softened, 5 minutes. Season with salt, turmeric, and curry/chili spice mixture.
Add tomatoes to pan with onion mixture and cook until softened and stewed slightly, 7-10 minutes. Add cilantro if using towards the end of cooking. Remove from heat and allow to cool. Add to food processor and blend until creamy.
Wipe pan clean. Add a bit of olive oil and mustard seed to pan and sauté until browned, 2 minutes. Add blended chutney back to pan and stir to incorporate mustard seed. Serve chutney with choice of authentic indian bread, or toast.
Recipe by The Two Bananas at https://thetwobananas.com/indian-tomato-chutney/