Ingredients

Steps

• Pound the chilli flakes, coriander seeds, cumin seeds, and turmeric together in a mortar and pestle.
• Heat the olive oil in a pan over low heat and fry the spices for one minute.
• Add the chopped tomatoes and sugar, then simmer for 5 to 6 minutes.
• Stir in the fresh chopped coriander.
• Spread the spiced chutney over the warmed naan bread and serve.