Tomato, carrot and mint chutney
Description
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.
Ingredients
- 2 tomatoes
- 2-4 green chillies
- 1/2 teaspoon salt
- fresh coriander
- 1 teaspoon mint sauce
- 2 tablespoons tomato sauce
- 1 red onion (diced)
- 1 carrot (grated)
- 1 teaspoon chaat masala ((optional))
- egetable oil heated for deep frying
Instructions
Blitz together the tomatoes, green chillies, fresh cut coriander and salt in a food blender.
Add the ketchup, mint sauce, chaat masala, diced onion and grated carrots and mix well.