Sweet, tangy, and a little spicy, this chutney is sure to please your senses. Plus, its super easy to make and can be stored for a longer period of time. Try it out with rice or roti.
For tempering (bagaar):
1 tsp mustard seeds,
1 tsp cumin,
2 sprigs of curry leaves,
2-3 whole dry red pepper(bagaar ki mirch)
For the chutney:
4-6 chopped tomatoes
3-4 whole green chilis(adjust to your heat level)
1 tbsp cumin powder
1 tsp red pepper powder
1/4 tsp turmeric
1 tbsp salt
1. In a pot, heat 2 tbsp of oil on medium heat. Slowly add the ingredients for tempering (mustard seeds, cumin, curry leaves, and dry red pepper). Stir and cook in the oil on low heat for about a minute
2. Add all the remaining ingredients and stir well. You will cook on medium heat until all the tomatoes have cooked down into a pasty consistency. Keep covered on low for another 10 minutes until the oil separates to the top. Sprinkle with chopped cilantro and serve.