Indian Vegetarian Cooking

From An American Kitchen

Sweet Tomato Chutney:

This chutney goes well on toasted bread. If you want to make it spicier, add more red peppers and 1/4 teaspoon garam masala. It takes about 40 minutes to preprare.

MAKES 1 CUP

1 lb. ripe tomatoes, peeled, cored, seeded, and chopped

1/4 tsp. cayenne pepper or paprika

1 red onion, peeled and finely chopped

1/2 tsp. powdered ginger

2 cloves garlic, peeled and minced

1/2 cup brown sugar

1/2 cup white wine vinegar or cidar vinegar

1/4 tsp. freshly ground black pepper

1/4 tsp. ground cumin

1/2 tsp. salt

In a large, heavy-bottomed, nonreactive pot, bring all the ingredients to a boil. Reduce heat to medium-low and simmer for 30 minutes, until the sauce becomes fairly thick and glossy and is no longer watery. Taste for salt and sugar as needed. Let cool completely and refrigerate. In a tightly sealed, sterilized jar, refrigerated, this chutney stays fresh for a month.

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