Afghan Red Chutney | Red ChilliSauce | Ramadan Especial Recipe | Afghan Style Red Sauce | Recipe

Chop tomatoes, onions, and green chilies finely.

Heat olive oil in a pan over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add chopped tomatoes, green chilies, cumin seeds, turmeric, salt, and sugar.

Cook the mixture, stirring occasionally, until tomatoes break down, about 10-15 minutes.

Add vinegar and lemon juice, mixing well to combine.

Simmer for an additional 5 minutes to meld flavors.

Remove from heat and let cool slightly.

Blend the chutney until smooth, adjusting seasoning to taste.

Transfer to a serving dish and garnish with chopped coriander leaves.

Serve at room temperature or chilled.

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