Tomato Thokku | Tomato Chutney

When I am in no mood to cook elaborate meals, I make some thokku or gojju which stays good for couple of days. They are very versatile & tastes great as a side dish with many things. They kick up your taste buds too.My son loves mixing the tomato thokku with plain rice, my hubby eats it with chapathi or paratha (Indian breads). I use it as a side dish for idli, dosa, or akki rotti :)

Preparation Time: 10 mins

Cooking Time: 30 mins

Ingredients:
Tomatoes : 7 nos, medium sized
Oil: 1 tbsp

Mustard seeds: 1 tsp
Curry leaves: 6-8 nos, torn
Fenugreek seeds: a pinch
Turmeric powder: a big pinch
Chili powder: 1 tsp
Jaggery: 1/2 tbsp
Taramind concentrate: 1tsp
Salt: As needed

Method:
Finely chop the tomatoes & keep them aside.

Heat oil in a broad pan. When oil is hot, throw in the mustard seeds.

When mustard seeds splutter, add in the torn curry leaves & fenugreek seeds.

When fenugreek seeds turn golden brown, add in the tomatoes & mix well.

Throw in the red chili powder, tamarind concentrate, salt, & jaggery.

Mix well & cook the tomatoes on a medium heat for another 20-30 mins, until the tomatoes are soft & mushy.
Turn off the heat & serve it warm or at room temperature.

Notes:
I kept the thokku little watery instead of making it very thick, since my family prefers it that way!
You could cook for some more time to get a very thick gojju/thokku.