Tomato Chutney

This is one of my favourite chutneys that my MIL makes. My mother used to make similar recipe, we used to call that tomato thokku, in which onions will be more and that will be good only for chapathis.
This chutney is quite easy to make (with no grinding) and tastes very good with idly/dosa and goes well with chappathis as well.

Ingredients:

Onion	1 No
Tomatoes	4 No
Red chilli powder	1 tsp
Coriander powder	1 tsp
Turmeric powder	¼ tsp
Green chilli	1 No
Garlic	2 cloves
Coriander leaves	As required
Salt	As required
To temper:
Mustard seeds	1 tsp
Cloves	1 (optional)
Cinnamon stick	1 small piece
Urid dhal	1 tsp
Asafoetida	1 pinch
Curry leaves	1 twig

Procedure:

Chop the onion and tomatoes finely.

Heat oil in a pan. Add mustard seeds and cloves & cinnamon stick. Once they splutter, add broken urid dhal, asafoetida and curry leaves.

Add the chopped onions, green chilly and crushed garlic cloves. Fry till onions become soft and transparent.

Now add the chopped tomatoes. Cover the pan and let it cook till it becomes soft.

Add all the turmeric, red chilli and coriander powders and salt. Saute this for a while.

Add half a cup of water and bring it to boil and simmer. Check for spice and salt. If the tomatoes are little tangy, you may need to adjust salt and chilli powder.

Switch off the stove at the required consistency. You may want this gravy little thick if served for chapathis. If served for idlis or dosas, a little watery will be good.

Garnish with coriander leaves and serve it as side dish for idly/dosa/chapathi.