TOMATO SWEET & SOUR CHUTNEY...

RECIPE:      (400 gms)

INGR:           

Tomatoes                           1 kg
Red chilli pd                       1 tbsp
Hing                                     1/2 tsp
Mustard                               2 tsp
Sesame oil                          5 - 6 tbsp
Sugar                                   1/2 tbsp
Salt to taste

Method:

1. Wash tomatoes thoroughly and keep aside for blanching.
2. Take a wide bottomed vessel and pour enough water to immerse all the tomatoes.
3. Bring it to a boil ; lower the tomatoes into it and turn off the heat.  
4. Cover with a lid and rest it for 10 mts.
5. Remove lid and drain out all water; pour in cold water over the tomatoes.
6. Peel off  skin and put them in a bowl.
7. With a blender, mash them into a smooth puree and keep aside.
8. Heat sesame oil in a thick bottomed pan and add hing to it.
9. Put in mustard and on crackling, lower the heat and pour in the tomato puree carefully.
10. Stir well and let it cook on slow heat, uncovered.
11. Season it with red chilli pd, sugar and salt;  simmer for a good half an hour.
12. Stir often to avoid sticking at the bottom.
13. When oil starts leaving the sides and the quantity is reduced, remove and cool.
14. Store it in a sterilised airtight container in the fridge; stays good for two weeks.
15. Stays fresh for two days under normal temperature.
16. This goes well with idli, dosa, uthappam, kuzhi paniyaram ,curd rice etc.
17. Tastes best when taken with plain rice topped up with some desi ghee !!

Note:
To get the perfect combination of sweet & sour flavour one needs to balance.
Keep checking for the right taste at regular intervals.
Variety of tomatoes used also plays a part.
If too sour, increase salt and sugar.
Here I have used Kashmiri chilli powder, subtle in heat but rich in colour.