Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    oil
     3/4  teaspoon      black mustard seeds
     1/2  teaspoon      nigella seeds
   1      sprig         curry leaves
   1      pinch         asafoetida powder
   4                    green chilies -- (slit lengthwise &
                        -- deseeded)
   1      teaspoon      crushed garlic
     3/4  teaspoon      crushed ginger
   4      medium        ripe tomatoes -- coarsely chopped
     1/2  teaspoon      turmeric powder
   1      teaspoon      chilli powder
   2      teaspoons     sugar
                        salt -- to taste

Preparation:

Heat oil and fry mustard seeds, nigella seeds, curry leaves and asafoetida until the spices start to crackle. Add the garlic and ginger and saute gently for a couple of minutes, then put in the tomatoes and cook for about 10 minutes until the tomatoes turn pulpy. Add the turmeric, chilli powder and sugar and stir until the sugar dissolves. Add salt to taste and serve hot. This Chutney keeps for 3-4 days if refrigerated in a covered jar.