How to Make It
Stir together the tomatoes, garlic, oil, tamarind paste, mustard seeds, cumin seeds, fenugreek seeds, sugar, and, if desired, chiles in a 6-quart slow cooker coated with cooking spray; stir gently. Cover and cook on LOW until well incorporated 8 hours.
Add the salt, and stir gently; transfer the mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender, and place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Serve the chutney warm or at room temperature.
Multicooker Directions: In Step 1, stir together the chopped tomatoes, garlic, oil, tamarind paste, mustard seeds, cumin seeds, fenugreek seeds, sugar, and, if desired, chiles in the inner pot of a 6-quart multicooker coated with cooking spray. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] 8 hours. Turn off the cooker. Complete Step 2.