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This spicy, tangy chutney goes well with almost anything. Pair it with parathas, poories etc and you'll love it.
Wash the tomatoes and put them into the pressure cooker along with half katori water. Pressure cook till three to four whistles. Open when the steam releases.
Let the tomatoes cool then remove all the skin. it will come off very easily.
Now using a hand blender purée them in the cooker itself.
Heat oil in a kadahi and add garlic paste. Saute for sometime but it should not turn brown.
Add degi mirch, red chilli powder and haldi. Mix salt and add the puréed tomatoes.
Let it cook on medium flame till the oil separates. Add and mix sugar and vinegar. Let it cook for another five to ten minutes.
Put the flame off and let it cool. Transfer to an air tight jar and refrigerate.
SERVING: 10
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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