Ingredients:

Tomato puree – 1 lb(13oz) can

* Fenugreek seeds(Venthayam) – 3 tsp

* Mustard seeds – 2 tsp

(* Toast and powder)

Chilli powder – 3 tsp

Tamarind paste – 1 tsp

Garlic – 15 cloves(optional)

Salt

Oil

Preparation:

Mix all the ingredients except oil and garlic together. In a saucepan heat the oil and add the garlic if desired and fry them for about 2 mins. or else you can straightaway add the mixture to the oil. Cook and stir frequently over medium heat until thickened and bubbly.

Note: Note for the oil separating from the mixture while cooking for that is the 

          time when its done. 

   Tip: Cool the chutney completely and transfer it to a dry jar and close it tight

          with the lid and refrigerate it. It will be safe as pickles for many days 

          (always use dry spoons while scooping some out).