To make the Sweet and Spicy Tomato Chutney recipe, heat oil in a skillet on medium heat; add the mustard seeds, cumin seeds, asafoetida and curry leaves and allow them to crackle.

Stir in the chopped tomatoes, green chillies, grated ginger, turmeric powder, red chilli powder, sugar and simmer with the pan covered for about 10 to 15 minutes until the tomatoes are tender, soft and released juices.

Turn off heat and serve the he Sweet and Spicy Tomato Chutney at room temperature.

Serve the Sweet and Spicy Tomato Chutney along with Moong Dal Chillas for breakfast.