Tomato chutney

Ingredients

• 700 g ripe tomatoes (about 6 medium)
• A piece of fresh ginger (1 tablespoon grated)
• 2 green chili peppers
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 bay leaves
• ½ teaspoon sweet paprika
• ½ teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons fresh cilantro
• 3 tablespoons olive or sunflower oil

Missing an ingredient?

• What to use instead of olive oil
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• What to use instead of dried red chili
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Instructions

1. Wash the tomatoes, cut them in half and then into slices or eighths.
2. Wash the chili peppers and cut them lengthwise into quarters. Grate the ginger and chop the cilantro.
3. Heat the oil in a small pot and toast the cumin and mustard seeds, stirring.
4. Add the ginger, bay leaves, paprika and turmeric and stir everything together for 1 minute.
5. Add the tomatoes, chili peppers, salt and sugar and mix well. Cover and cook over medium heat for 5 minutes.
6. Uncover and stir well. Lower the heat, cover and simmer for 10 more minutes: you want a sauce with very soft pieces of tomato that fall apart.
7. Stir, add the cilantro, mix and cook for a couple more minutes. Taste and add more sugar if it's too tart or a little more salt if it's bland, then cook for a few more minutes.
8. Serve it in bowls with spoons, alongside flatbreads, rice dishes or vegetables.

Nutrition facts

Approximate, per serving (about 200 g). Calculated with data from USDA FoodData Central.