Wash tomatoes ,remove the eye and make a small slit in the shape of a small plus sign at the bottom .
In a pressure cooker add the tomatoes and 1 cup water and pressure cook for 1-2 whistles and let it cool down completely.
Or boil in an open pan till tomatoes become soft.(no need to throw the water ,we will add this in the chutney)
When the tomatoes come to room temperature then peel off the skin.
Now mash the boiled tomatoes with your fingers(as it is done traditionally) ,or use a blender and grind coarsely. Don't make a smooth puree , we need a chunky pulp.
Take the mashed tomatoes, sugar, chopped green chilies, ginger, salt,turmeric and chili powder and the water in which we have boiled the tomatoes.(you can also add a pinch of black salt if you like )
Now boil on medium heat for 3-4 minutes.
Switch off the flame and add chopped coriander.
Tempering- heat ghee in a small pan and add the cumin seeds ,when it start crackling add asafoetida and pour it over the chutney and mix.
(You can use cooking oil instead of ghee if you wish but I prefer to use ghee)
Keep it covered for a minute and then serve.
Taste best with stuffed parathas, aloo kachori or any snack of your choice
Serving suggestions- serve with stuffed parathas or any snack of your choice.