Instant Tomato Pudina Pachadi/Chutney

This chutney is very easy and quick to make. It can stay for 3 to 4 days if refrigerated. It can be had with rice, idli, dosa, upma etc.

INGREDIENTS
Big Tomatoes - 4
Chilli green or red (not the dried ones)  - 3 to 4
Pudina - one small cup
mustard seeds, fenugreek seeds - 1 spoon each
tamarind - a small pinch
Salt, Oil

PROCEDURE:
1. Dry roast the mustard and fenugreek seeds for around 3mins. Constantly stir so that they don't burn.
2. Grind them into fine powder once the seeds have cooled down.
3. Put 2 spoons of oil in a tava and after it is hot, add chillies and tomatoes (cut the tomatoes into 4 portions)
3. Add a pinch of salt and close the lid for the tomatoes and chillies to cook well.
4. Once the tomatoes are soft and well cooked, keep them aside to cool down.
5. Add these to the grinder, add the mustard-fenugreek powder, tamarind and salt to taste
6. Grind them well to get the tasty chutney/pachadi :)