can anyone tell me how to make timatar ki chatney?
Re: timatar ki chatney
Tomatoes 500 grams - boil a little and remove skin and make a paste (or use creamed tomatoes).
Fry little oil
Add: one teaspoon ginger garlic paste, one teaspoon crushed chillies, half teaspoon ground garam masala. Fry them a little and then put the tamotes and few bullet green chillies and cook till water evaporates and oil separates. Salt to taste.
Mine is much simh pler. I learned it in Calcutta, so perhaps it is Bengali:
Throw some peeled tomatoes (or use canned -- they work here) into a pot (not aluminum, please). Add a lot of minced fresh ginger, like a tablespoon or 2 for every 2 cups of tomato. A little salt, and a lot of sugar. Cook it down some, on low, till it is a nice consistency. The ginger will provide a surprising amount of "bite" or "heat". It should taste a little sweet, but more sweet & sour with that ginger heat to it.