Spicy Green Chili Tomato Chutney

1.Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds; let them splutter.

2.Add asafoetida and grated ginger; sauté for 30 seconds until fragrant.

3.Add chopped green chilies and sauté for 1-2 minutes until they soften slightly.

4.Add chopped tomatoes and cook for 8-10 minutes, stirring occasionally, until tomatoes break down and become soft.

5.Stir in tamarind paste, sugar, and salt. Add water and simmer the mixture for another 5-7 minutes to blend flavors and reduce slightly.

6.Remove from heat and let the mixture cool slightly.

7.Transfer the chutney to a blender or use an immersion blender to blend until smooth or to your preferred consistency.

8.Stir in chopped coriander leaves and adjust seasoning if needed.

9.Serve the chutney at room temperature or chilled as a dip or condiment with snacks, rice dishes, or flatbreads.