- 30 g Neutral Cooking Oil
- 3/4 tsp Black Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2 Thai Green Chilies
- 5–6 cloves Garlic
- 100 g Red Onions
- 2/3 tsp Turmeric
- 1/2 tsp Cayenne Pepper
- 520 g Tomatoes
- 1 1/2 tsp Sugar
- 2 1/2 tsp Coriander Powder
- To taste Salt
- Small Handful Fresh Cilantro
1. Thinly slice the onion, dice the garlic, and cut the chilies in half.
2. Heat the oil over medium high. Add the mustard seeds and cumin seeds. Let cook for 30 seconds or until the color of the cumin seeds changes slightly.
3. Add the garlic and chilies. Stir and let the garlic fry until it changes to a golden brown.
4. Add the onion and cook until carmelized. While the onions cook, dice your tomatoes.
5. Once the onion is carmelized, add the turmeric and cayenne pepper. Stir and let the spices “toast” for thirty seconds.
6. Add the tomatoes and allow them to cook until mushy. Use the edge of your spoon to mush them in order to make the chutney saucier.
7. After the tomatoes are soft and mostly cooked through, add the sugar, salt, and coriander powder.
8. Continue cooking the chutney until most of the water has evaporated. Turn off heat and add freshly chopped cilantro. Serve with parathas or fresh bread.
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Photo: Jessi Ferguson