Heat oil in a pan and add mustard seeds. Once they start spluttering, add curry leaves and saute. Add onions and garlic and cook for a few minutes till the onions soften and become translucent
Add tomatoes, chilli powder, coriander powder, turmeric, green chillies and salt. Mix well, and cook covered for 10 minutes till the tomatoes soften and become jammy.
Add jaggery and ¼ cup water and simmer for another few minutes.
Serve hot topped with chopped coriander.
South Indian Tomato Chutney
Heat two teaspoons oil in a pan and add onions, garlic, ginger, dried red chillies and one teaspoon chana dal. Stir fry and cook this till the onions soften and turn translucent.
Add tomatoes, salt and ¼ cup water. Cover and cook this for 7-8 minutes till the tomatoes start breaking down. Turn off the flame and let the mixture cool completely.
Once cool, blend to a smooth paste.
To make the tempering, heat the remaining oil in a pan and add mustard seeds. Once the seeds start spluttering, add chana dal and curry leaves. Cook for 30 seconds and turn off the flame. Pour this over the chutney.
Pick the right tomatoes: The acidity comes from picking the right tomatoes - ones that are small and round, often referred to as Naati tomatoes in Kannada meaning country or local tomatoes.
North Indian chutney: This simple tamatar ki chutney is served with khichdi or along with dal chawal.
South Indian chutney: this chutney is the perfect accompaniment for idlis and dosa