Of all the cooked chutneys in India, tomato chutneys are by far the most popular. The author prefers this version, which includes loads of garlic and mustard seeds.
Cooking Light NOVEMBER 2001
Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds and sliced garlic; cover the pan immediately, and cook for 10 seconds, shaking the pan constantly (the mustard seeds will pop once they hit the hot pan, causing the oil to spatter). Stir in the chopped plum tomato, curry powder, and salt, and cook the tomato mixture for 2 minutes. Reduce heat to medium; cook for 6 minutes, stirring occasionally.
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