Tomato Chutney

6 ripe tomatoes (cut in small pieces)
1 tablespoon ghee
1 small jalapeño chili (minced)
½ tablespoon mustard seeds
1 teaspoon grated fresh ginger
½ teaspoon salt
4 tablespoons turbinado sugar
1 tablespoon coriander powder
In skillet heat ghee, then add mustard seeds, chili, and ginger. Add tomato pieces. Cover and fry on medium heat for 15 minutes or until tomatoes have become a chunky sauce.

Remove from pan and put in blender on low speed for 5 seconds.

Put back in skillet and add salt, sugar, and coriander powder. Cook for 3 minutes uncovered.

serve hot or cold.

Serves 4

Back to Indian Dinner #2


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