Cook tomatoes in water for 2 minutes. Peel off the skin and cut in to small pieces.
Add white cumin, desiccated coconut, whole red chilies, chopped garlic, chopped black pepper and salt.
Blend them all in a blender very finely.
Pour this mixture in a sauce pan and add lemon juice.
Cook till it thickens.
Heat up oil in a pan and fry fenugreek seeds, mustard seeds and curry leaves.
Pour over chutney and store in a bottle.
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