$In 1Tbsp oil, saut\u00e9 ginger-garlic paste for about 15 seconds on a med-low heat. I used chopped ginger & garlic but it doesn't matter..$

In 1Tbsp oil, sauté ginger-garlic paste for about 15 seconds on a med-low heat. I used chopped ginger & garlic but it doesn't matter..

$Add onions and flakes; saut\u00e9 until onions turn a translucent pink.$

Add onions and flakes; sauté until onions turn a translucent pink.

Chop tomato and add to the onions

Once tomatoes soften, add the tomato paste.

$Saut\u00e9 for about 5 mins to cook the paste$

Sauté for about 5 mins to cook the paste

$Add the turmeric and gharam masala and saut\u00e9 for a few seconds. Turn off heat and chill completely.$

Add the turmeric and gharam masala and sauté for a few seconds. Turn off heat and chill completely.

In a blender add the tomato mix and chilies. Add more chilies if you want it hotter!

...And coriander

Blitz until a paste is formed -- about 20 seconds

How to make indian tomato chutney

Chutney originated in India. Traditionally, they were spicy rather than sweet, which is widespread today.