Celery & tomato chutney

Soak Kashmiri red chillies for an hour.

In a pan take 2 cups water, add celery sticks with leaves, add the soaked red chillies & boil it for 20 min on low flame, add salt & ketchup & switch off the gas. Once it cools blend it in a mixer grinder into a smooth paste. Serve it with any starters or chips.