Tomato Chutney

1. 1

   Grind the spices and saute them in oil or ghee.

2. 2

   Add the leek, garlic, grated ginger.

3. 3

   Saute 1-2 minutes until fragrant.

4. 4

   Add the tomatoes, then add the sugars and vinegar and a pinch of paprika.

5. 5

   Simmer slowly until thick, stirring occasionally.

6. 6

   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.

7. 7

   Bring the ingredients to a boil.

8. 8

   Add a teaspoon of tamarind concentrate and cook down until thick.

9. 9

   Mash the tomatoes as you go.

10. 10

    It isnt ready until most of the tomatoes and other ingredients have dissolved in the sauce.

11. 11

    It should be a little bit chunky.

12. 12

    The mixture should be quite thick.

13. 13

    Let cool and put into clean jars, add a little lemon juice, then refrigerate.

14. 14

    Its ready after about a day or two.

15. 15

    You can eat it right away but it is really better after resting for that amount of time.

* Per serving · 4 servings · Values may vary.