Tomato Chutney 2

There are many variants of Tomato chutney, but the latest one, which I am writing down now, is simple with just 4 main ingredients (and some powders) and tastes excellent.

What I have realized is that the taste changes with each method.

In Tomato thokku, ground raw tomato is cooked in flavored oil. And because it is cooked to remove all moisture, it stays good in the fridge for a week. And combination variations are all yours.You can add ginger, green chilly, garlic according to your family's taste.
In the Masala dosa red chutney, onion is first fried. Then tomato added and cooked. The spices were added in this chutney during the cooking stage and no heating is done after grinding.
And my first tomato chutney could be made with different combinations. With / without mint leaf, with / without garlic. Tomato and onion was fried together, giving the chutney a bit of pungency. And again no cooking was done after grinding.

This chutney is again made with tomato and onion, but with ginger and green chilly.
The big difference is in the chopping. All the ingredients are chopped fine.
And also tomato is cooked before and after the grinding.

Ingredients:
Onion - 1 small, chopped fine
Green Chilly - 1 or 2, chopped fine
Ginger - 1 inch, chopped fine
Tomato - 4 medium, chopped fine
Oil - 1 tbsp + 1 tbsp
Mustard - 1/2 tsp
Red chilly - 1, broken
Curry leaf - 1 sprig
Salt
Chilly powder - 1 tsp or more

(1 tomato extra in photograph)

Heat 1 tbsp oil and fry the onion, green chilly and ginger on a low to medium flame till it becomes transparent.
Then add in the chopped tomato. Mix well on high flame. Turn off flame and keep covered till vessel cools.

Grind the cooled onion - tomato and keep aside.
Heat 1 tbsp oil and splutter onion, red chilly and curry leaf.
Now add the tomato paste and add salt, red chilly powder.
Mix well and once boiling, cook on low flame for 5 minutes.
Usually this chutney stays for 2 days outside. Refridgerate if you make a bigger batch and heat as and when necessary.