Spicy and Tangy Tomato Chutney

COOKING DIRECTIONS

*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!