Quick and Easy Tomato Chutney

Chutneys or relishes are widely used in Indian cuisine. There are thousands of different varieties, both cooked and uncooked. They are typically used as a condiment and so versatile, they go well with any meal. I made the following cooked tomato chutney to serve with my spicy chickpea koftas. Homemade chutneys will keep for a few days if stored in a covered container in the fridge.

Quick and Easy Tomato Chutney

Recipe by Lisa Turner Cuisine: Indian Published on April 6, 2007 Basic thick and spicy cooked tomato chutney Print this recipe Ingredients: 2 tablespoons ghee or butter and oil 3 to 4 whole dried red chillies 2 teaspoons cumin seeds 1-inch piece cinnamon stick 2 medium tomatoes, chopped 1/4 teaspoon ground coriander 1/4 teaspoon cayenne 2 tablespoons brown or white sugar or other sweetener 1/2 teaspoon sea salt Instructions: Heat the ghee or butter and oil in a large frying pan over medium heat. When hot, add the chillies, cumin seeds and cinnamon stick. Stir for 5 minutes or until the cumin seeds are darkened. Add the tomatoes, coriander, cayenne, sugar and salt. Cook, stirring frequently, for 10 to 15 minutes or until the tomatoes are thick. Serve warm, at room temperature, or chilled. The chutney will keep in a sealed container in the refrigerator for up to 3 days. Makes 1/2 cup

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