Tomato Season - the Master Thread

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I’ve been trying to master this Spicy Hyderabadi Tomato Chutney for years;

Hot and Spicy Hyderabadi Tomato Chutney

I am making my beloved Hot and Spicy Hyderabadi Tomato Chutney, and intrigued by this step, which is not always men, but seems to make a difference. Here is a discussion on stack exchange . I think there might be a name for this. Bhunao? https://www.themagicsaucepan.com/tip-tuesdays/until-oil-separates-cook-until-oil.html “…the next important step is that you have to fry (bhunao) the masala well. Keep sautéing them until the moisture gets evaporated and it thickens and you would see trace a…

First try with this years tomatoes.