Ingredients

• 6 - tomatoes (large)
• 10-12 - red chilli
• 6-7 tbsp - coriander seeds
• 2-3 - cinnamon sticks
• 8 tbsp - oil
• salt to taste
• 1/2 tsp - turmeric powder
• 3 cups - cooked rice

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.