Tomato Chutney

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1/4 cup peanut, grapeseed or canola

10 x fresh or frozen curry leaves

4 x dried red chiles

2 tsp black mustard seeds

1 tsp cumin seeds

1 pinch fenugreek seeds

1 tsp cayenne

1 tsp paprika

1 tsp sambar powder

1/2 tsp turmeric powder

1 pinch asafetida

2 lb chopped tomatoes

2 1/2 tbsp tomato paste

2 tbsp sugar

1 tbsp salt

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