Heat oil in a non-stick
pan, add mustard seeds, cumin seeds, curry leaves, garlic and ginger and sauté for 2-3 minutes.
Add onions, green
chillies and tomatoes and mix well. Cook for 3-4 minutes, add salt and red chilli powder and mix well. Add 1 cup water, mix well and cook till tomatoes become pulpy.
Heat oil in a non-stick
pan, add mustard seeds, cumin seeds, curry leaves, garlic and ginger and sauté for 2-3 minutes.
Add onions, green
chillies and tomatoes and mix well. Cook for 3-4 minutes, add salt and red chilli powder and mix well. Add 1 cup water, mix well and cook till tomatoes become pulpy.
Add sugar and vinegar
and mix well and cook till sugar dissolves completely.
Arrange the nachos on
a serving plate, top it up with tomato chutney, sprinkle grated cheese and serve immediately.
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