Plum Tomato Chutney

One of the Indian cookbooks that I really enjoyed leafing through in the recent past is Hari Nayak's 'My Indian Kitchen'. It's beautiful to look at and the recipes are very easy to follow too. I have already posted this quick and easy Avocado Raita recipe from the book.
This tomato chutney is also a very quick to make recipe and goes well with just about anything; rice, rotis, chips, bread etc. The freshly ground spices make this chutney taste so vibrant and tasty. A must try!!
Ingredients: Plum Tomatoes - 2, chopped Red Onion - 1 small, finely chopped Garlic - 2 cloves, finely chopped Coriander seeds - 1tbsp Cumin seeds - 1tsp Black Peppercorns - ½tsp
Mustard seeds - 2tsp
Curry leaves - 5-6
Dry red chilies - 2
Red chili powder - ½tsp
Tomato Paste - 2tbsp
Vinegar - 2tbsp (Red wine or white can be used)
Salt - to taste
Method:

• Grind coriander seeds, cumin and peppercorns to a fine powder.
• Heat 3tbsp oil in a saucepan over medium heat, add the mustard seeds, curry leaves and dry red chili. Once the seeds start to splutter, add the garlic and onion. Cook for 2-3 minutes.
• Add the ground spices, red chili powder and salt. Cook for another 2 minutes.
• Next add the chopped tomato, tomato paste, vinegar and ½cup of water. Reduce the heat to low and cook, stirring occasionally, about 10-15 minutes.
• Chutney is ready when it becomes thick and fragrant and is reduced to about 1 cup. Serve hot or cold.

Store in an airtight container in the fridge. Tastes great with rice, idli, dosa or even smeared on toasted bread.
Since this uses Summer's fresh Plum tomatoes, I'm sending this over to Valli's Summer Special Mela @ Cooking4allSeasons.