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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Chutneys can range from thick to chunky, hot to mild, and typically contain fruit cooked with a variety of spices. This piquant condiment is great as a sandwich spread or as a flavor booster for stir-fried vegetables. Store in the refrigerator for up to one week, or freeze leftovers for up to two months. Ingredients:
1 tablespoon canola oil |
1 teaspoon black mustard seeds |
1 teaspoon cumin seeds |
4 small dried red chiles |
1/4 teaspoon ground turmeric |
4 cups chopped cored tomatoes |
1 tablespoon sugar |
2 tablespoons tomato paste |
3/4 teaspoon kosher salt |
1/4 teaspoon curry powder |
1/8 teaspoon ground red pepper |
Directions:
1. Heat oil in a saucepan over medium-high heat. Add mustard seeds, cumin seeds, and chiles to pan; cook 1 minute. Stir in turmeric; cook 30 seconds. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 50 minutes). Spoon into a bowl; cover and chill.
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