Add few curry leaves , garlic and onion slices . Saute them 2-3 mins till onions are soft and raw smell of onion garlic goes. Next add , Tomato and green chillies. Saute for around 5-8 mins . Let the tomatoes get nicely cooked and onions are charred a bit . Add few sprigs of coriander leaves, toss once and switch off.. Pour 1 tablespoon ghee or oil & heat it on a low flame. Add a pinch of mustard seeds, half tsp chana dal,1 pinch urad dal and 1 crushed garlic clove. When the lentils turn golden, add 1 small broken dried red chili piece and a few curry leaves. Fry until the leaves turn crisp, turn off and add hing.

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250 ml malt vinegar. Approx 2 ½ cm of fresh ginger finely grated. 400g soft brown sugar. This could not be more simple, put everything in a heavy based pan and bring to the boil. Once boiling turn down to a simmer and leave to simmer for one to two hours, until a good firm chutney consistency. Spoon into freshly sterilized jars while still hot.. For the chutney. In a large mixing bowl, add the tomatoes, onions and salt and stir together. Cover and set aside in a refrigerator for 12 hours, overnight if possible. Add the tomato mixture (including the excess liquid from the tomatoes) to a large pot. Bring to the boil over low heat.