Tomato-Onion Chutney

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Preparation info
  • Makes

    4

    • Difficulty

      Easy

Appears in

By David Tanis

Published 2013

  • About

Long-simmered chutneys are a bit of a project, but it’s lovely to have a jar or two in the pantry, especially this one made with ripe, red tomatoes. Chutney needn’t accompany only authentic Indian dishes. A spoonful can also complement a good roast chicken or a leg of lamb, even a plate of scrambled eggs at midnight.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teasp

Method

Heat the oil in a heavy stainless steel or enameled pot over medium heat. Add the mustard, nigella, cumin, and fennel seeds and let them fry gently until fragrant, about 2 minutes. Add the onions and garlic, sprinkle with the salt, and cook, stirring occasionally, until softened, about 10 minutes.

Add the hot peppers, tomatoes, vinegar, ginger, and sugar, turn the heat to medium-high, a