Five Ingredient Tomato Chutney for Mandi

This tomato chutney is both simple and delectable. It draws inspiration from mandi sauce, traditionally served as a condiment alongside mandi rice. In a mere five minutes, you can prepare this chutney and serve it promptly. Its ease and efficiency make it a convenient choice.

Ingredients for tomato chutney

Tomatoes
I used 2 medium size ripe tomatoes, cut the tomatoes into halves before adding them to a blender. No need to peel the tomatoes, but make sure to wash them thoroughly before adding them to the blender.

Green chilies
I used 4 medium-sized green chilies to add some heat, I like spicy chutney but if you like mild then add fewer chilies or take out the seeds to reduce the heat. You can also add more if you prefer extra hot chutney.

Garlic
In my version of mandi sauce, I did not add any garlic but many of my followers suggested adding a few garlic cloves will enhance to the flavor.

Cilantro
One bunch or a cup of closely packed cilantro will add freshness to this chutney. Make sure to wash the cilantro thoroughly before adding to the blender but no need to cut the cilantro as it will be blended very easily.

Salt
Use salt according to your taste. I also used 2 tbsp of lime juice. Salt and lime juice are both preservatives that keep this chutney fresh for up to 2 weeks in the refrigerator. Add all the ingredients into a blender, blend them for 10-20 seconds, and enjoy!

How to serve mandi sauce

This sauce is served with mandi rice, rice is usually not spicy and to add any spiciness green chutney is added. I enjoy this chutney with naan bread or chips. This makes a great salsa with chips.

How to save mandi sauce

I hold the precious tomato chutney captive in a secret vault known as an air-tight container, deep within the icy lair of the refrigerator. This recipe is so ridiculously simple, that there’s no need to freeze it. However, beware! As time passes, the flavor of this chutney grows stronger, plotting its grand scheme to enchant your taste buds.