Tomato Chutney with habanero chillies

Tomato chutney with habanero chilies.

4 tbs Ghee

3 tsp Mustard (Rye) seeds 

2 tsp cumin ( jeera) seeds

2 tbs urad dal

4 large red ripe on vine Tomatoes ( finely chopped)

1 tsp red chili powder

1 spicy red hot chili ( I used red habanero)

Salt

method: 

In a pan add ghee, rye and Jeera. Once mustard seeds pops add urad dal and sauté till golden brown. Add chopped red habanero chili and all tomatoes, red chili powder and salt. Cook it till oil separates.  Tomatoes will be refused to chutney consistency. You can press tomatoes down with potato masher or spatula. Store in a jar and refrigerate. 

Spread butter and then tomato chutney on a thick slice Texas style toast bread with bread edges removed. Serve as a snack.