We are going to make tomato chutney. This is a very popular chutney in North India. And this is used in many different ways with stuffed parathas, with different kind of rices and with sandwiches. So we have 2 cups of sliced tomatoes. And these are 8 green chillies. Before I cut the green chilli I like to put the oil on my hands. It helps not absorbing the heat from the green chillies. When we are cutting the green chilli take out most of the seeds so it’s not very hot. 1 spoon of ginger So we are going to put 2 spoons of oil. When it gets hot we are going to put the spices. Pinch of hing, which is optional. But it is supposed to be added first before we add anything else. 1 spoon of cumin seeds 1 spoon of black mustard seeds 1/2 spoon of turmeric powder 1/2 spoon of red paprika And 2 bay leaves. 1 spoon of cornstarch We need salt and sugar. Our oil seems to be hot. So we are going to put pinch of hing. And add the rest of the spices. And now spices are ready. So we are going to add tomatoes. Green chillies Ginger We are going to put a spoon of salt. And mix it well. We are going to cook this for about 10 minutes. So tomatoes get soft but don’t make it mushy. We should be still able to see some tomato slices. We are going to cover this and keep for 10 minutes on medium high heat. This should be ready in about 10 minutes. Now it’s about 5 minutes and I am going to check our chutney. It’s looking really good. This is the time we are going to use our cornstarch. And just mix it. We need to put the sugar in it but it really depends. Sometimes tomatoes are very sour sometimes they are not. and then it’s on your taste. So we will put about 2 spoons of sugar. Mix it. And this is ready to serve. You can serve this hot or room temperature. It looks very pretty. And it’s very delicious. Thank you for watching my recipe. We will come back again and do something different. If you have any comments please email me. [email protected] Thank you.