Categories: chutney, pickles, relish
Ingredients
- 6 ripe tomatoes, cut in small pieces
- 1 Tbsp. ghee
- 1 small jalapeno chili (minced)
- 1/2 Tbsp. mustard seeds
- 1 tsp. grated fresh ginger
- 1/2 tsp. salt
- 4 Tbsp. turbinado sugar
- 1 Tbsp. coriander powder
Directions
- In skillet heat ghee, then add mustard seeds, chili, and ginger. Add tomato pieces. Cover and fry on medium heat for 15 minutes or until tomatoes have become a chunky sauce.
- Remove from pan and put in blender on low speed for 5 seconds.
- Put back in skillet and add salt, sugar, and coriander powder. Cook for 3 minutes uncovered. Serve hot or cold.