Tamatar Chutney (Spicy Tomato Chutney)

Yield: about 1 cup

Ingredients

• 1/4 cup vegetable oil
• 1/2 teaspoon cumin seeds
• 6 to 8 cloves garlic, coarsely chopped
• 4 to 6 green chiles, halved and seeded
• 1 pound ripe tomatoes, coarsely chopped
• 1 teaspoon paprika
• Cayenne pepper, to taste
• Salt, to taste

Instructions

1. Heat the oil in a skillet over high heat.
2. Add the cumin seeds and fry for 10 seconds.
3. Add the garlic and halved chiles and cook for 1 minute.
4. Add the remaining ingredients and stir to combine.
5. 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.
6. Cool and serve at room temperature.

Notes

This freezes well, so go ahead and make a double or triple batch.

Will keep covered and refrigerated for 1 week, and frozen for several months.