Tomato Chutney

Tomato Chutney by Ratna Prakash

Ingredients

1. Tomatoes – 1/2 kg, firm ripe chopped into small pieces
2. Sugar – 2/3 cup sugar
3. Malt vinegar – 2 Tablespoons
4. Raisins – 1/2 cup or 1/4 cup raisins and 1/4 cup sliced dried apricots
5. Ginger – 1 Tablespoon, cut in juliennes
6. Cinnamon -1 stick
7. Cardamon – 4
8. Cloves – 4
9. Bay leaf – 1
10. Kalaunji – 1 Teaspoon
11. 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.