Tomato Chutney

1)Tomatoes 1 kg         2) big onion 2            3) garlic pearls 8
4)ginger 2" piece           5) coriander seeds 1 1/2 tbsp
6) methi seeds 2 tsp     7)red chilies 10-12 or as per taste  
8)  mustard seeds   1 tsp.         9)oil 4 tbsp    hing 1/2 tsp
10) turmeric pdr. 1 tsp             11) salt to taste
Grind  the ingredients from 1-7 in a mixer roughly.. Heat oil in a heavy  & deep pan or cooker, add the mustard seeds ( this has protective properties), as it cracks, add hing, & the ground paste, add 1 tsp turmeric pdr., salt to taste. keep stirring time to time, but you've to be careful, as it splutters all over. Or to be safe, you may put it in a thick, deep glass microwave safe glass vessel with a lid, keep it for 5 min., stir & continue doing it, till it becomes thick, as shown in the picture. it may take anywhere between 45-60 min. depending on your microwave, also the quantity you use.
 But it goes very well with roti, especially stuffed paranthas, which can be had with tomato chuntey & curd.You can use it as a spread on bread. When in a hurry, you can use it to make tomato rice!. for which you can add some cooked peas & garnish with fried potatoes !.
the above recipe may give you 1 jam bottle of chutney, as the quantity reduces to less than 1/4 one made. Even the garlic haters, will not get the taste of garlic when made. Garlic has many medicinal properties, including protection against certain type of stomach cancers, helps in digestion, gas.
Tomatoes are good source of Vit. A.
Those who want it preserved longer may add some white vinegar when it is almost done, or may add a bit more oil.