Tomato Chutney

Wonderful with a savory feta and spinach muffin or as a side dish.

step 1
- 2 tablespoon Ghee
- 1 teaspoon mustard seeds, brown
- 2 teaspoon cumin seeds
- 1 cinnamon, whole
- 2-3 cloves, whole
- (optional) chilli flakes
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
- 500 ml tomato
Next add chopped tomatoes (or a tin of tomatoes) and stir on moderate heat
step 3
- 1 teaspoon turmeric powder
Add turmeric powder and continue cooking for 10 minutes or until the mixture begins to thicken.
step 4
- 125 ml sultanas, dried
- 125 ml raw sugar
- 1/2 teaspoon Good Salt, unrefined.
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.