Tomato chutney sandwich

Ingredients:
1 loaf white bread
4 large tomatoes
2 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp asafoetida
2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
Salt to taste

Method:
Grind the tomatoes into a smooth paste without adding water.
Heat oil in a heavy bottom pan. Add mustard seeds, fenugreek seeds, and when the mustard seeds pop add asafoetida, red chili power, turmeric and mix well. Add the tomato paste and mix well, add salt as needed and leave on medium flame. Cover the pan until all the water evaporates and keep stirring occasionally.When the chutney is thick, remove from flame and let it cool a bit. Spread the chutney on bread and toast in a sandwich maker. The bread should be buttered on the outside.
Serve as a snack or appetizer.