Method: Heat kadai, pour oil, splutter the mustard and curry leaves. Then add onion sauté till it turns tender. Add tomato, ginger and mix well by sautéing it long enough. Add green chilly, chilly powder, turmeric powder, methi powder, salt. Fry for few minutes and switch off the flame. You can have it with chapathis, … Continue reading TOMATO CHUTNEY II