Tomato Chutney from CHAI, CHAAT & CHUTNEY

Text excerpted from CHAI, CHAAT & CHUTNEY © 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| Sour, spicy and slightly sweet, this easy chutney ticks all the boxes. ?It’s brilliant with snacks and finger food but also great with parathas, rice, or as part of a thali. I like to make up a batch regularly and store ?it in the refrigerator for a few days, so that we always have some ?ready whenever we need to snack.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 8  tomatoes, roughly chopped
• 8  garlic cloves, chopped
• 4  small green chilies, chopped
• 2  tablespoons  sunflower oil
• 1⁄2 teaspoon salt
• 1  teaspoon granulated sugar

Directions

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/.