Cut tomatoes in to half and cook it in medium flame adding half cup of water.
Add salt, jaggery, green chilly and cook till tomatoes are mushy. Let it cool.
Now add cooked tomatoes to mixer and grind to fine paste. Transfer it to the serving bowl.
Heat a seasoning pan add all the items listed under "seasoning ingredients" list, when mustard seeds splutter add the seasoning to tomato chutney.
Add dissolved asafoetida and finely chopped coriander leaves.
Tomato chutney is ready, serve it with rice or dosa. Best combination for both.
