Tomato Chutney

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1/2 cup grapeseed oil or 1/2 cup canola oil or 1/2 cup ghee
• mexican cinnamon
• cumin seed
• coriander seed
• clove
• yellow mustard seeds
• whole cardamom pod
• 1 inch piece fresh ginger, grated
• 2 garlic cloves, finely chopped
• 1 small leek, chopped
• 4 -5 lbs ripe summer tomatoes, peeled, seeded and roughly chopped
• 1 cup sugar
• 3/4 cup moscovado sugar
• 1 cup apple cider vinegar
• paprika (sweet, hot or smoked)
• 1/2 cup golden raisin
• 2 red chili peppers
• curry powder
• 2 curry leaves
• 2 bay leaves
• sea salt
• black pepper
• 1 teaspoon tamarind paste
• 1 tablespoon lemon juice

Recipe

• 1 grind the spices and sauté them in oil or ghee.
• 2 add the leek, garlic, grated ginger. sauté 1-2 minutes until fragrant.
• 3 add the tomatoes, then add the sugars and vinegar and a pinch of paprika. simmer slowly until thick, stirring occasionally.
• 4 add the raisins, a couple of red pepper pods, pinch of curry powder, some whole mustard seeds, a chunk of ginger, some chopped sundried tomatoes, a curry leaf or two, some bay leaves, salt and pepper.
• 5 bring the ingredients to a boil. add a teaspoon of tamarind concentrate and cook down until thick. mash the tomatoes as you go.
• 6 it isn’t ready until most of the tomatoes and other ingredients have dissolved in the sauce. it should be a little bit chunky. the mixture should be quite thick. let cool and put into clean jars, add a little lemon juice, then refrigerate. it’s ready after about a day or two. you can eat it right away but it is really better after resting for that amount of time.