First take, 3 pieces of fresh raw tomatoes, wash them, and slice them into small pieces.

Now, take a wok and heat it on a medium flame on your gas stove. When it is hot, put 1 tbsp of white oil in it. You can use any brand of white oil for the chutney. When the oil is hot enough, put 2 tbsp of raw peanuts in it. Stir the peanuts continuously for about a couple of minutes until they are fried nicely and change to a lovely brown in color. At this point, add 1 tbsp of white sesame seeds to the wok. Stir them for about 10 to 15 seconds.

When the sesame seeds are cooked nicely, start to crackle and change their color, add ½ tsp of dry ginger powder to it. Stir it to mix it nicely with the peanuts and sesame seeds.

Now, put 4 pieces of fresh green chilies into the wok. Stir them and fry them nicely as well. (Pro tip: You may add more green chilies if you want your chutney to be spicier or reduce the number if you want it milder. For faster and better frying, you can also cut the green chilies into small pieces, like I have, if you prefer it that way).

Now, put the sliced raw tomatoes into the wok. Then, add ½ tsp of dry ginger powder, 1 tsp of regular table salt, ½ tsp of sugar, and 1 tsp of coriander cumin seeds powder to the ingredient.

Stir them so that the spices are mixed nicely with all the ingredients in the wok. Cover it with a plate and put a little bit of cold water on the plate. Let it cook for about 5 to 6 minutes on a low to medium flame. (Pro tip: Putting cold water on the plate will help in cooking the tomatoes faster because the steam will condense and stay inside. It will prevent the tomatoes from getting burnt).

When the tomatoes are soft and supple, turn the flame of your gas stove off and let the ingredients cool down. Transfer it into a grinder.

Now put ½ cup of finely chopped fresh coriander leaves in it and grind it into a fine paste. Transfer it to a bowl and keep it aside. (Pro tip: Grind the ingredients a couple of times in short intervals to prevent heat buildup by the rotating motor).

Now to make the tadka, take a tadka pan, heat it, and put 1 tbsp of white oil in it. When the oil is hot enough, add ½ tsp of black mustard seeds to it. When the mustard seeds start to crackle, add ¼ tsp of asafetida to it and follow it with 5 to 6 pieces of fresh curry leaves.

Now, pour the tadka on the chutney in the bowl, mix it nicely, garnish it, and your tasty, homemade green tomato chutney is ready to be consumed with a variety of dishes.