Spicy Sweet Tangy Tomato Chutney is an explosion of flavors! It makes for a great side with a number of dishes like Cracked Wheat Vegetable Upma, Khichdi, Uthappam. Try it as a spread on your toast or pizza. You'll love it!
Set mustard seeds, cumin seeds, fenugreek seeds, red chili powder, jaggery, salt and tamarind aside in a bowl. Tamarind is optional.
Set IP to 'sauté' mode. Sauté mustard seeds, cumin seeds and fenugreek seeds in half a teaspoon of oil for a minute.
Transfer them to blender, add tamarind paste, salt, chili powder and jaggery and blend to a fine powder.
Set blended powder aside.
Add a quarter cup oil to IP, add tomatoes, cilantro, chili peppers, tamarind and cook for 5 minutes.
Set lid, set IP on 'steam' mode for 3 minutes. This will soften tomatoes.
Set IP back on 'sauté' mode, keep adding rest of the oil and keep stirring till moisture evaporates and oil starts kicking out. Now add the blended spices and mix well. You'll need the excess oil to keep the chutney from drying up.
Transfer to a bowl and let it cool to room temperature.
Mix well and let it cool. Transfer to a dry glass bottle (make sure the bottle is absolutely dry since any moisture can be conducive to mold).