In a frying pan add in the tomatoes and salt.
Once the tomatoes start sizzling, add in the vinegar and lemon juice.
Cook for about 4 minutes and add in the water 2 tbsp at a time.
Keep cooking the chutney on a medium high flame till the mixture starts to thicken.
Add in the sugar and red chili flakes, cook for a minute and add in the remaining water.
Cook till the sauce is thick.
Check the salt to taste. You can add more if you like it saltish.
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