Heat oil in a wok. Add cinnamon and wait till it infuse in oil. Add mustard seeds and let it splutter. Add chopped onion and garlic and saute well for a while.
Add chopped tomatoes, chilli powder, turmeric powder and salt to taste. Simmer gas flame and let it cook for 25 minutes. Stir frequently as no water is added. Tomatoe juice makes onions and garlic soft.
When oil starts to separate from the chutney it's ready to remove from heat. Add curry leaves for garnishing. It's a travel chutney which stays well for a week if it's properly stored in an airtight container.
Goes well with any Indian breads, as a pickle or can have with idli , dosa or plain rice. Spicy Tomato Chutney is ready to serve.
