Enjoy with samosas, pies, moons or your favorite savouries. 

Makes about 2 cups 

 Ingredients  

350ml tomato sauce
175ml vinegar (pour into the empty tomato sauce bottle to clean it out)
62.5ml methi masala
62.5ml sugar 

For the vagaar: 

30ml oil
1 tsp sesame seeds
6 curry leaves
2 green chillies, chopped
2 cloves garlic, ground 

Method 

1. In a pot, combine the tomato sauce, vinegar, methi masala and sugar.
2. Bring to the boil, then reduce heat and simmer for 5 minutes.
3. Remove from heat and allow to cool down.
4. For the vagaar, heat the oil in a small pan on medium heat.
5. Add the sesame seeds, curry leaves, chillies and garlic.
6. When the spluttering stops, the garlic and sesame seeds will have turned light brown.
7. Remove from heat immediately and pour hot seasoned oil mixture over cooled chutney.
8. Stir well to combine.
9. Store in the fridge for 6-8 weeks or the freezer for up to 3 months.

Recipe: Fehmz Jordaan 
Styling: Sjaan van der Ploeg 
Photography: Zhann Solomons