Tomato Chutney


Inspired by a recipe in Lite and Luscious Cuisine of India, by Madhu Gadia, M.S.R.D., this chutney can be served with any meat or dal (bean) dish. If you find it too spicy, it's nicely mellowed by stirring in a bit of yogurt.

1 TB vegetable oil or ghee
1/4 tsp mustard seeds
1/4 cup minced fresh onion
1 1/2 lbs. fresh, or frozen Pete's tomatoes, cored and chopped
1 tsp salt
1 green chili seeded and chopped, or 1/4 tsp cayenne pepper (optional)
1 tsp coriander powder
2 TB honey

Heat oil in skillet over medium heat. Add mustard seeds; cook a few seconds until the seeds stop popping. (It's best to cover the pan with the lid to avoid getting splattered). Add minced onion, saute for a minute or two, then add tomatoes, salt, chilies, coriander and honey. Stir to combine. Bring to a simmer, then cover and let simmer for 15-20 minutes, stirring occasionally. Remove the lid and let simmer for another 10-15 minutes, stirring occasionally, until the chutney is of the desired consistency. Serve chilled or at room temperature. The chutney will keep in the fridge for 2-3 weeks.

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