The art of making chutney is a passion in India. Cooks developed local reputations for their intense combinations of sweet, salty and hot. Over the years I have heard a number of people mention the East Indian saying “too sweet to resist and too hot to eat.” This recipe follows that model and is ideal for the end-of-summer plethora of ripe tomatoes. Not only is it an excellent condiment for an Indian meal, but it can work as a ketchup, as a dip for crudites or a base for sweet and sour dishes.
Serves 4
1 teaspoon vegetable oil
1/2 teaspoon black mustard seeds
2 tablespoons finger hot green chiles, minced
1/4 cup sweet onion, minced
1/4 teaspoon garlic, minced
1/2 teaspoon ginger root, minced
1 1/2 cups tomatoes, diced
1 tablespoon molasses
2 tablespoons maple syrup
1/2 teaspoon sea salt
1/4 cup water
In a medium saucepan in medium-high heat, cook canola oil, mustard seeds and green chiles. When the mustard seeds pop, add onions, garlic, ginger, tomatoes, molasses, cane juice, sea salt and water. Turn down to a simmer and cook 10 minutes or until tomatoes are well cooked and thickened. Serve room temperature or hot.
