Tomato chutney for dosai and idli....

Shallots 12, garlic cloves 2, ginger 2 inch piece, tomato 1, all chopped.
Kashmiri chilly powder 1 tsp., asafoetida powder 1/4 tsp., coconut oil 2 tbsp.,
salt to taste, curry leaf a sprig, tomato sauce 3 tbsp., mustard seeds 1/4 tsp.
Heat oil in a shallow pan, drop in mustard seeds, allow to crackle, add curry leaves
followed by shallots, garlic and ginger. Sauté till golden brown, add salt, tomato and stir
till cooked. Add spices, sauté for 20 seconds, add tomato sauce, simmer the flame, allow
to bubble. Adjust salt and serve.
This chutney can be taken in food pack while travelling.