Name: Tomato-Onion Chutney
Yield: Makes 4 cups
Cuisine: United States
Ingredients: 1 teaspoon nigella seeds; 1 teaspoon mustard seeds; 2 tablespoons vegetable oil; ½ cup white wine vinegar; 4 cups chopped ripe tomatoes; 8 small dried red chile peppers; 2 teaspoons salt; 6 garlic cloves, thinly sliced; 2 cups finely diced onions; ½ teaspoon fennel seeds; ½ teaspoon cumin seeds; ¼ teaspoon cayenne; 1 cup golden raisins; 2 cups raw sugar or packed dark brown sugar; A 2-inch chunk of ginger, peeled and cut into fine slivers

Preparation info

Makes
4

Difficulty
Easy

Appears in

One Good Dish

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

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Ingredients

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