Tomato Tamarind Chutney
4 large sized tomatoes, quartered
Green chillies, finely chopped, to taste
1 tablespoon Tamarind pulp
4-6 cloves Garlic
4 tablespoons Oil
1/4 cup Coriander leaves
Salt as per taste
Soak tamarind pulp in 1 cup water.
Heat oil in a kadai and add green chillies. Saute for 2 minutes. Keep aside.
Add tomato pieces in the kadai and cook till it is pulpy. Let it cool.
Now make a smooth paste of green chillies, garlic cloves, tamarind pulp and salt, with a blender.
Then add tomatoes and coriander leaves to the above mixture and make a paste. (Do not run the blender for more than 15 seconds in this step).
Note: This chutney is pretty hot. You can reduce the number of green chillies accordingly.