Tomato-Ginger Chutney

Name: Tomato-Ginger Chutney
Ingredients: 2 teaspoons fennel seeds; 2 teaspoons brown mustard seeds; 1 teaspoon cumin seeds; 1 1/2 pounds tomatoes, chopped; 1 cup granulated sugar; 1/2 cup light brown sugar; 4 garlic cloves, thinly sliced; 3 tablespoons finely julienned peeled fresh ginger; 1 jalapeno, seeded and minced; Salt; Cayenne pepper

11 ingredients

7 steps

Ingredients

2 teaspoons fennel seeds
2 teaspoons brown mustard seeds
1 teaspoon cumin seeds
1 1/2 pounds tomatoes, chopped
1 cup granulated sugar
1/2 cup light brown sugar
4 garlic cloves, thinly sliced
3 tablespoons finely julienned peeled fresh ginger
1 jalapeno, seeded and minced
Salt
Cayenne pepper

Directions

1

In a saucepan, toast the fennel, mustard and cumin seeds over moderate heat until fragrant, 1 minute.
2

Transfer to a plate; let cool.
3

In the same saucepan, cook the tomatoes with the granulated and brown sugars over moderate heat, stirring, until the sugars dissolve.
4

Add the garlic, ginger and toasted seeds and simmer over moderate heat, stirring, until the chutney is thick and reduced to 2 1/2 cups, 15 minutes.
5

Stir in the jalapeno; transfer to a bowl to cool.
6

Season with salt and cayenne.
7

Refrigerate overnight before serving at room temperature.