Bright, spicy and tangy: a simple vegetarian tomato-chilli dip to serve beside steamed veg or paneer momos.

3 ripe tomatoes, 2 dried red chillies, 2 garlic cloves, a little ginger, salt and lemon juice.

Simmer or roast tomatoes until soft. Let cool slightly and remove loose skins for a smoother sauce.

Soak dry red chillies in hot water until softened. Remove some seeds if you prefer milder heat.

Blend the tomatoes, softened chillies, garlic, ginger and salt. Add a splash of clean water if needed.

Stir in lemon juice to taste. Add a pinch of salt, or thin with a little water for dipping.

For gentler chutney, start with one chilli. Use more only after tasting the blended sauce.

Serve immediately or refrigerate promptly in a clean covered container. Avoid leaving it at room temperature.

The tangy sauce complements steamed veg, paneer or crisp kothey momos. Explore more vegetarian flavours.