Tomato, carrot and mint chutney

Recipe by Sandip Bhogal, The Pink Tiffin

Tomato, carrot and mint chutney

Servings: 12


Sandip Bhogal owns The Pink Tiffin in Bungay, selling and delivering a limited number of homemade aromatic and delicious curries to the surrounding area on Friday and Saturday nights.

With Diwali taking place on 4 November this year, Sandip shares a family recipe that we can all make and enjoy, using locally foraged ingredients. 



  1. Blitz together the tomatoes, green chillies, fresh cut coriander and salt in a food blender.

  2. Add the ketchup, mint sauce, chaat masala, diced onion and grated carrots and mix well.

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