Much as I love the sweet chutney, I prefer something spicy to have with dosas. My mother used to make a tomato chutney when I was a kid- this is NOT that, but my favourite parts of that have been recreated here. Incidentally, this also tastes fabulous with khichudi.
Dry roast 1/2 tsp saunf/ fennel seeds, one piece of cinnamon, 1 cardamom and 3 cloves on low flame till they are well roasted. Let it cool before pounding it to a coarse powder.
Heat about 1 tsp oil in a pan. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 (or 2) broken red chillies, and curry leaves (optional). After mustard starts to splutter, add 1 finely chopped green chillie, and fry for about a minute.
Add a handful of shallots (or 1 medium sized onion chopped), and fry till transparent.
Add the ground spice powder and stir it well. Add 4 tomatoes finely chopped, and cook till it releases water.
Add red chilli powder and salt to taste and cook for 5 minutes (if it is too dry, you might want to add a little bit of water while adding chilli powder and salt).
Can be stored in the fridge for upto a week.
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