Spicy and Tangy Tomato Chutneyadmin
*Heat 2 tbsp Shehroz cooking oil in a frying pan and then add 2 tsps of mustard seeds to it.
When the mustard seeds start crackling, add 6 diced tomatoes to it.
Add 1 tsp salt and 3-4 tbsp red chilies and partially cover the pan letting it simmer for 25 mins.
Add ½ tsp garam masala and keep stirring for 2 more mins.
Remove from pan and let it cool.
Store in a glass jar and enjoy for a week!