CC license
Ingredients:
    

  • 6 to 8 large cloves garlic finely chopped
  • 1/4 cup spring onion whites chopped
  • 1 tbsp finely chopped spring onion greens
  • 2 dry red chilies, soaked
  • 1 cup tomatoes, finely chopped
  • 1 tbsp finely chopped coriander
  • 1 tsp oil
  • Salt To Taste

Method:

  1. Drain the soaked chillies and chop them finely.
  2. Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
  3. Add the chillies and salt and sauté again.
  4. Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
  5. Cool completely and add the coriander and spring onion greens and mix well.
  6. Serve tomato chutney chilled or at room temperature.

Keep refrigerated maximum of 14 days.