Indian Heritage Cuisine

I blanch  6 tomatoes in hot water to remove the skins first. In a non stick pan, a little vegetable oil is first added to heat it. Sprinkle 1 teaspoon of mustard seeds and as soon as they begin to splutter, add 1 onion, 3 cloves garlic, one inch ginger, all grounded together. Cook till fragrant and slightly brown. Add the tomatoes and stir well. I sweeten with jaggery rather than sugar or if u can get hold of palm sugar, nothing like it.
Simmer till tomato is thickish. Roast panch phoren( a Bengali five spice consisting of  a pinch of methi(asafoetida), cumin,white cumin, kalongi(nigella), mustard seeds. Sprinkle on top of chutney.