VJ's Kitchen....

Ingredients:

Ripe Tomatoes - 6
Medium Sized Onions - 2
Chilli Powder - 4 tbsps (add more if you want it HOT)
Asafoetida - A pinch
Turmeric Powder - A pinch
Mustard Seeds - 1 tbsp
Oil - 1/4 cup
Salt - To taste.

Method:

1.   Cut and grind the tomatoes and onions together in the mixie.(No need to add water)

2.   Heat the oil in a kadaai and add the mustard seeds.
3.   After it stops spluttering, add the asafoetida and turmeric.
4.   Mix it for a second and then add the tomato onion paste. (Careful when adding, it will splutter)
5.   Add salt and the chilli powder and mix it.

6.   Keep stirring it on and off.
7.   As time progresses, the color of the chutney will change to a nice orange.

8.   Check for salt and spiciness.
9.   Let it simmer on the stove for a while until you get a paste like texture.

10. Serve with hot idly/dosai.

Note: This can be stored for atleast two weeks in the fridge. (Transfer the chutney to a clean dry container after it has cooled down and refrigerate).