Tomato Chutney (Tamatar Chutney):

1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chilies, halved and seeded
1 lb. ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to taste

Method :
Heat the oil in a skillet over high heat. Add the cumin
seeds and fry for 10 seconds. Add the garlic and halved
chilies and cook for 1 minute. Add the remaining
ingredients and stir to combine.
Reduce the heat and simmer uncovered for 1 hour,
stirring occasionally, until the tomatoes are reduced to a
thick paste and the oil has separated. Cool and serve at
room temperature. Will keep covered and refrigerated for
1 week, and frozen for several months.
Makes about 1 cup.