Spicy Tomato Ginger Chutney

1.Wash and chop the ripe tomatoes into small pieces.

2.Heat vegetable oil in a medium saucepan over medium heat.

3.Add mustard seeds and cumin seeds; cook until they start to pop, about 30 seconds.

4.Add minced garlic, grated ginger, and chopped green chilies to the pan; sauté for 2-3 minutes until fragrant.

5.Add the chopped tomatoes to the pan and stir well.

6.Cook the mixture on medium heat, stirring occasionally, until the tomatoes break down and the chutney thickens, about 15 minutes.

7.Add salt and sugar, stir to combine, and cook for another 2 minutes.

8.Remove from heat and let the chutney cool slightly.

9.Stir in the chopped fresh coriander leaves and lemon juice for brightness.

10.Transfer the chutney to a clean jar or bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.