Ingredients:

  • 2 cups ripe tomatoes, chopped (about 4 medium-sized tomatoes)
  • 1 medium onion, finely chopped (about 1 cup or 150g)
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 tablespoons vegetable oil (30ml)
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon brown sugar (15g)
  • 1/4 cup apple cider vinegar (60ml)
  • Salt to taste

Instructions:

  1. Chop the tomatoes, onion, and mince garlic and ginger.
  2. In a medium saucepan, heat the vegetable oil over medium heat.
  3. Add cumin and mustard seeds and sauté until they start to pop, about 1 minute.
  4. Stir in chopped onions, garlic, and ginger; cook until onions are translucent, about 5 minutes.
  5. Add chopped tomatoes, ground coriander, cinnamon, cayenne pepper, and salt. Stir well.
  6. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20-25 minutes until thickened, stirring occasionally.
  7. Stir in brown sugar and apple cider vinegar. Cook for an additional 5 minutes.
  8. Taste and adjust seasoning as needed, adding more salt or sugar if necessary.
  9. Allow chutney to cool before transferring to an airtight container.