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Tomato Chutney
Tomato Chutney by Ratna Prakash
Ingredients
- Tomatoes – 1/2 kg, firm ripe chopped into small pieces
- Sugar – 2/3 cup sugar
- Malt vinegar – 2 Tablespoons
- Raisins – 1/2 cup or 1/4 cup raisins and 1/4 cup sliced dried apricots
- Ginger – 1 Tablespoon, cut in juliennes
- Cinnamon -1 stick
- Cardamon – 4
- Cloves – 4
- Bay leaf – 1
- Kalaunji – 1 Teaspoon
- Cumin powder – 1 Teaspoon, browned
Method
Heat 2 tablespoons oil in a heavy bottomed pan. Toss in the kalaunji, cinnamon, cardamoms, cloves and bay leaf. Put the tomatoes in the pan, add 1/2 teaspoon salt, stir and cover with lid. Simmer till tomatoes are soft. Add vinegar, stir and cook for 1 minute. Add raisins and ginger. Cook till raisins are slightly plump. Add sugar, after it has dissolved add 1 teaspoon roasted (bhuna) cumin powder. Cook for 3 to 4 minutes. Take off fire. The chutney will last for at least one week, kept refrigerated.
