Method:
In dry pan, fry the fenugreek seeds till brown and grind them to nice powder. In the same pan, add one teaspoon of oil when it is heated put nicely chopped tomatoes and cover the pan. When the tomatoes are half cooked, add the salt and chili powder. 5 minutes after the chutney thickens, add the fenugreek powder. Immediately remove from the stove top. In a small pan, heat the remaining oil adds mustard seeds, curry leaves and hing. Pour this into the chutney in the pan and mix well. This recipe is very easy and will be ready in 10 minutes. Tastes very good with white rice, Dosa, Poori etc. Try and enjoy.