Tuesday, October 12, 2010

Tomato chutney

Tomato Chutney
Serves 3-4/prep & cook time: 30 min.

3 tbsp ghee or oil ½ tsp black mustard seeds ½ tsp cumin seeds
3-4 whole dried red chilies, broken ½ tsp turmeric 3 ½ cups firm ripe tomatoes, chopped
2/3 cups sugar ½ cup raisins ½ tsp salt
1 (5 cm) cinnamon stick

• Heat ghee or oil in medium saucepan over moderate heat
• Saute mustard seeds in the hot ghee until they begin to crackle.
• Add the cumin and cinnamon.
• When the cinnamon darkens, add the chili bits and the turmeric.
• Immediately add the chopped tomatoes and, stirring to mix, cook over moderate heat - 10 min.
• Add sugar, raisins, & the salt.
• For moist chutney cook for another 5 min./For thick jam-like chutney, cook for another 15 min.
• Serve warm or cold.

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