The Tomato Chutney You Won’t Find in Restaurants!

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Heat the oil in a pan over medium heat. Add the mustard seeds and wait until they start to pop, then add the hing and turmeric.
2. Stir in the garlic and fry for about 30 seconds, until fragrant but not browned.
3. Add the onion and salt, mix well, cover and cook over medium heat for 7–8 minutes, until the onion is translucent.
4. Add the tomatoes, Kashmiri chili powder and jaggery and mix well. Cover and cook for 10 minutes, until the tomatoes break down.
5. Remove the lid and cook on high heat for 2 minutes to thicken. Turn off the heat.
6. Scatter over the chopped cilantro and serve warm.

Summarized from Ministry of Curry's video. Watch it for the details.

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