Tangy Tomato Chutney

Instructions

1. Chop the tomatoes, onion, and green chilies finely.
2. Heat oil in a pan and add mustard seeds. Let them splutter.
3. Add curry leaves and sauté for a few seconds.
4. Add chopped onions and green chilies, and cook until onions are translucent.
5. Add chopped tomatoes and salt. Cook until tomatoes are soft and mushy.
6. Remove from heat and let it cool slightly.
7. Blend the mixture to a smooth consistency, then add lemon juice and mix well.

Tips

• Adjust the number of green chilies based on your spice preference.
• This chutney can be stored in the refrigerator for up to a week.