Rinse the tomatoes well under running water and slice them.

Heat oil and add cumin seeds. When the seeds splutter, add dried red chilies and fry them on a medium heat until crisp.

Stir in the ginger (optional) and garlic. Fry them until they turn aromatic for about 1 minutes or a little longer. Don’t burn the ginger and garlic.

Add the sliced tomatoes, salt and turmeric. On a medium high heat cook until the tomatoes turn completely mushy. Keep stirring in between to prevent burning.

Turn off the stove when most of the juices have evaporated and the tomatoes develop a nice flavour.

Cool this completely and add to a grinder and blend to a smooth puree. Taste test and adjust salt as required.

Wipe down the same pan with some kitchen tissues. Pour oil to the pan and heat it.

Reduce the heat and add the mustard seeds, red chilies and garlic. Let the garlic turn fragrant and red chilies crisp. Then add the curry leaves and fry until crisp.

Stir in the red chilli powder (optional, to make it more spicy) and quickly add the pureed tomato mixture.

Mix well and saute for 1 to 2 mins. If you prefer to store this tomato chutney for longer, about 3 weeks, saute for another 2 to 3 mins until it turns really hot.

Serve with breakfasts, snacks or even with plain rice. To preserve this for 3 to 4 weeks, cool it completely and transfer to clean dry glass jar. Refrigerate and scoop out only with dry spoons.