Tomato Chutney

1: Heat vegetable oil in a pan.

2: Add mustard seeds and cumin seeds, allowing them to splutter.

3: Stir in fenugreek seeds, curry leaves, dried red chilli, and garlic.

4: Add the chopped tomatoes and cook until softened.

5: Season with salt to taste.

6: In a separate bowl, mix tamarind with sugar and water to form a sticky sauce.

7: Add the tamarind sauce to the tomato mixture and combine well.

8: Cook for a few more minutes before serving.