Tomato Chutney

INGREDIENTS

¼ cup vegetable oil
½ teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chiles, halved and seeded
1 lb. ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to taste

METHOD

Heat the oil in a skillet over high heat.
Add the cumin
seeds and fry for 10 seconds. Add the garlic
and halved
chiles and cook for 1 minute. Add the
remaining
ingredients and stir to combine.
Reduce the heat and simmer uncovered for 1
hour,
stirring occasionally, until the tomatoes
are reduced to a
thick paste and the oil has separated. Cool
and serve at
room temperature. Will keep covered and
refrigerated for
1 week, and frozen for several months.
Makes about 1 cup.

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