Tomato Chutney

1. stir diced tomatoes in a baking bowl with turmeric and raisins.

Heat oil in a large frying pan, pour in panchphoran and mustard seeds and stir through. Once mustard seeds begin to “pop”, stir in chili, then ginger and garlic.

3. add tomato mixture, sugar, and 1 tsp salt, bring to a boil, and do this over low heat, stirring, until thick.

Add chili seasoning if necessary. Cool chutney and season with salt.

Preparation tent: in about 1 hour.

black mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and black cumin seeds.

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