Tomato Chutney

  • 15-30 minutes
  • step 1

    Heat ghee or oil in a large saucepan, with lid, on moderate heat. First sauté mustard seeds until they start to crackle and ‘pop’.

    Then add cumin seeds and cinnamon & cloves until they darken and fragrant.

  • step 2

    Next add chopped tomatoes  (or a tin of tomatoes)  and stir on moderate heat

  • step 3

    Add turmeric powder and continue cooking for 10 minutes or until the mixture begins to thicken.

  • step 4

    Then stir in sultanas, sugar and salt. Cook for a further 5 minutes for a moist thin chutney or for a further 15-30 minutes for a thick chutney.