You can use this chutney in a sandwich or in a roti-roll or with chips and nachos.
4 medium sized tomatoes, finely chopped
1 medium sized onion, finely chopped
1 tsp of coriander powder
½ tsp of salt
2-3 tbsp of vegetable oil 2 green chilies, finely chopped
1 inch piece of ginger, finely chopped
Few coriander leaves, finely chopped
Start by heating a thick bottom kadhai/ pan.
Once the pan is hot, add in the oil.
When the oil has heated up, add in the ginger, green chillies and the onions. Saute them until the onions are translucent.
Then add the tomatoes, coriander powder, salt and coriander leaves and mix them well.
Cover the kadhai/pan with a lid and let the ingredients cook for a while on a low flame.
Once the tomatoes are well cooked, use a hand blender to smoothen the chutney.
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