Tomato Garlic Chutney - 2 versions

Another super duper simple recipe with tons of nutrition and flavor. In fact its barely a recipe but I simple love the freshness of this chutney and the ease with which you can make it. I had it first at a friend's house in Bombay and have been a fan since. I usually serve this with besan chilla for a weekend brunch, much tastier and healthier than ketchup.
This chutney has a very strong flavor and after taste of garlic - which we all know has many health benefits - it's a very good source of Vitamin C and helps strengthen the immune system by fighting off infections - so next time you see first signs of a cold popping up - just crush/grate a clove of garlic mix it with 3-4 drops of water or honey and gulp it down (do not chew) and do not have water for 5 minutes after that.
Now the recipe

Tomato Garlic Chutney #1
What you need:

• 3-4 tomatoes (I used dry farmed tomatoes - love their taste)
• 2-3 garlic gloves depending on the size
• 1tbsp mustard oil
• 1tbsp mustard seeds (rai)

Process:

• Take the skin off the tomatoes - the most common way is to blanch them and then peel the skin off. I however, have bought a soft fruit peeler (I have this set which also includes a julienne peeler that is great for making veggie noodles) and just directly peel the skin off- save me one extra step and I like the taste of raw tomatoes better
• Put the garlic cloves in a food processor then add the tomatoes- blend them into a puree
• In a small pan, heat the mustard oil and add the mustard seeds - once they start to pop - take them off the stove and add to the tomato mixture.
• Sprinkle salt and chilli powder and done!!

Tomato garlic chutney #2
(Recipe Source: Health food desi videshi)
This is a more of a cooked version of the chutney but again full of flavor. The sesame oil adds a nice aroma to it.

What you need:

4-5 Tomatoes - cubed in large chunks

2 Tbsp Garlic - Peeled and minced

1 tsp Red chilly powder (or more to taste)

Salt

2 tbsp Sesame Oil

Process:

• Heat sesame oil in a pan and tip in the chopped garlic. Let it fry till aromatic but not brown. 
• Add the red chilly powder and mix , then immediately tip in the chopped tomatoes and salt. 
• Mix well and cook covered for 5 minutes on high flame.
• Use a spatula to crush the tomatoes when they start getting mushy. Keep stirring and cook without lid for another 5 minutes.
• The finished chutney is thick with a nice sesame oil and garlic aroma.

As for the besan chilla, this is the recipe I picked up a few years ago:

Ingredients:

•  2 cups besan (chickpea flour)
• 1 Onion 
• 1 tomato 
• 1 green or red pepper 
• 2-3 Broccoli florets - 
• 2-3 tbsp cilantro - 
• 1 inch ginger - minced/grated
• 1tsp red chilli powder
• 1tsp Turmeric powder
• 1 pinch heeng (asafetida)
• Salt
• Oil ( I used coconut, ghee or mustard depending on the day)

Process:

• In a large mixing bowl, add besan, red chilli powder, turmeric powder, heeng and salt and mix.
• Add water to the above mixture to make a thick batter- I let the batter site for about 10-15 minutes and then whip it with a whisk to make sure no lumps are formed and the batter is smooth
• Dice all the veggies - onion, tomato, peppers and the green chilli and add it to the above mixture - grate the ginger and add that as well.
• Heat a griddle (I use a cast iron one) and spread the batter and cook it from both sides till its golden brown
• Serve with any of the above chutnies.