1. Using a food processor, blend the tomatoes, garlic and chillies to make a smooth paste. 2. Heat the oil in a saucepan ?and add the tomato mixture with the salt and sugar. Bring the mixture to a boil, then simmer over medium-low heat for 10–12 minutes, until the chutney thickens a little and the tomatoes are cooked. Leave to cool before serving. This chutney will keep in an airtight container in the refrigerator for 4–5 days. 3. Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan. 4. Get the book here: 5. https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/. ---------------------------------------------------------------------------
Nutrition
Ingredients
