Hyderabadi Spicy Tomato Chutney

Ingredients:
12 medium finely chopped fully ripe-red tomatoes (1 cup ready-made tomato paste can also be used)
4 tablespoons oil
4 whole red chillies broken
8-10 curry leaves roughly chopped
1 inch ginger grated
1/4 teaspoon asafoetida (hing)
2 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garlic powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coconut powder
1 teaspoon amchur powder
Salt to taste
1 teaspoon chopped coriander leaves

Preparation:
Heat oil in a kadai/pan. Add mustard seeds and when mustard seeds crackles, add whole red chillies, hing, and cumin seeds.
Add grated ginger and garlic powder. Stir continuously for 2 minutes.
Add chopped tomatoes, curry leaves, coriander powder, turmeric powder, amchur powder, coconut powder, and salt. Cook on medium heat until the tomatoes are well cooked and chutney leaves oil.
Garnish with coriander leaves. Serve with steamed rice. You can also use this chutney as a spread on bread sandwich.