Spicy Tomato Chutney (Oil-free)

Preparation time:  10mins    Cooking  time: 20-305mins       Serves:  4

• 1/4 tsp black mustard seeds
• 1/4 tsp cumin seeds 
• Pinch of fenugreek seeds 
• 2 sprig curry leaves  
• 1 small onion  finely sliced 
• 2-3 green chillies (remove stems and leave whole)
• 1 tbsp (15ml) ginger paste
• 1-2 tbsp (15ml-30ml) mild  chilli powder or paprika powder (adjust quantity to heat tolerance)
• 1 tsp(5ml) cumin powder 
• 1/2 tsp (2.5ml) turmeric powder 
• 4-5 large ripe Jam tomatoes chopped (remove seeds for less acidity)
• Salt to season 
• Hot water for cooking 
• Fresh coriander to garnish 

Let’s get cooking:-)

Heat your pot to medium to hot heat.  Once the pot is nice and hot, toss in mustard seeds, cumin seeds and fenugreek seeds. 

When the seeds start to pop, toss in the curry leaves then add a ¼ cup water.    

Then toss in the onions.  Give it a quick stir. 

Let the onion braise in the water  for about 5 minutes.  

  Add garlic – cook for 30 seconds.  Turn down the heat.  Make sure there is no water in the pot.  Toss in the chili powder, cumin powder, and turmeric powder.  Stir for 30 seconds without water then pour in quarter cup water.  Add more if necessary.  

Toss in the tomatoes and salt – give it a good stir.  Add another 30ml  cup of water, cover with a lid and cook on low –  medium heat.  

Should the water dry out, add more when necessary.  Cook for about 10-15 minutes until the tomatoes are cooked through.     

Turn off heat – garnish with fresh coriander.