Mango chutney sounds very familiar with us, but you can make tomato chutney as well, and the savory flalvor goes well with all kinds of dishes. Here it is.
green chili peppers
sliced long ways
Heat the oil in a saucepan until hot.
Add the hing if needed, black mustard seed and cumin seed.
After seeds are cracked add bay leaves, paprika, and turmeric.
Stir and cook for about 30 seconds and add sliced tomatoes, green chili and ginger.
Cover the pan and bring the mixture to a boil.
Cook for 6 to 7 minutes on low medium heat until tomatoes are soft.
Mix the cornstarch with 2 teaspoons of water and pour into the tomatoes.
Cook for another a few minutes.
Stir in the sugar and cilantro until well mixed, turn off the heat and cover for another a few minutes.
Season with the salt, sugar and pepper to taste.
Tomato chutney is best served as a side dish with any kind of stuffed Paratha or over any kind of Indian rice dish.