Tango Tomato Chutney

Recipe by
Total Time:
2 - 3 hours
Rated 5 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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How to Make Tango Tomato Chutney

  • Soak red chillies, coriander seeds and cinnamon for 2 hours.
  • Grind the above to a fine paste.
  • Put oil on a kadai.
  • Fry the paste till the oil separates.
  • Add neatly cut tomatoes, salt and turmeric powder.
  • Cook on low fire till oil separates again.
  • This chutney can be stored for 1 week to 10 days in the refrigerator. When required, mix with rice. Another option is to have the tomato chutney with chapattis.