Tangy Tomato Chutney

This tangy tomato chutney is my mom's recipe. I have been eating this chutney since my childhood and often love to make it myself.
Ingredients:
For Tomato chutney: [for 4 servings]

• Ripe red tomatoes - 6
• Fresh curry leaves - 6
• Onion - 1/2 thinly sliced
• Ginger-garlic paste - 2 tsp
• Cumin seeds - 1 tsp
• Mustard seeds - 1 tsp
• Asafatida powder-1 pinch
• Green chili - 1 (finely chopped)
• Red chili powder - 1/2 tsp
• Coriander powder - 1/2 tbsp
• Garam masala powder - 1/2 tsp
• Sugar or gur - 2 tbsp
• Olive oil - 1 tbsp
• Salt as per taste
• Fresh cilantro - 1 tbsp for garnish

Method:

1. Dice tomatoes in small cubes. Keep aside.
2. Heat olive oil in a pan, cumin seeds and mustard seeds. Let it crackle. Then add asafatida powder and sliced onions. Saute it, till turns light golden.
3. Add ginger-garlic paste, chopped green chilies and fresh curry leaves. Cook for 2 minutes.
4. Add diced tomatoes, red chili powder, garam masala powder, coriander powder and let it simmer for 10 minutes on medium-low heat.
5. Add sugar or gur to the gravy and simmer it on low heat for 5 more minutes.
6. Tomato chutney is ready to be served.

Serving Suggestions:
Garnish tangy tomato chutney with freshly chopped cilantro. Enjoy with methi paratha or any other paratha of your choice.