Tomato Chili Spicy Chutney Recipe

Even a less elaborate menu will get a quick lift with this delicious, spicy and easy to make tomato chutney. What's more interesting is a slight hint of National's Tandoori Masala

  • Prepare in: Time 15 mins

1 Star2 Stars3 Stars4 Stars5 Stars

(average: 4.33 out of 5)

Share this recipeShare on FacebookShare on TumblrPin on PinterestShare on Google+

Ingredients

  • Tomatoes : half kg
  • Dried Whole Red Chilies : 4
  • Cane Sugar : 1 tablespoon
  • Garlic : 6 cloves
  • National Vinegar : half cup
  • Water : 2 glasses
  • Corn Flour : 1 tablespoon
  • National Salt : As required
  • Oil : 2 tablespoons
  • National Tandoori Masala : 2 tablespoons

Method

Blanch, skin and roughly chop the tomatoes.

In a large pot, combine the tomatoes with 2 glasses of water, garlic cloves, red chilies, salt and cane sugar.

Let the mixture bubble, then remove from the heat and cool.

When cool, pour into a blender and blend to a smooth puree.

In a separate pot, heat the oil and fry the National Chicken Tandoori Masala.

Whisk in the tomato puree and cook for 10 minute.

Blend the corn flour in a small amount of water, add to the pot, and cook until thick.

Remove from heat and add the vinegar.

Serve hot or cool, and store leftover sauce in the refrigerator.

Comments