Sweet Tomato Chutney

By á-58

Ingredients

• 1 tablespoon canola oil
• 1 serrano chili
• 1 tablespoon Panch Puran (see recipe)
• 29 ounces canned peeled whole tomatoes, drained, chopped
• 1/4 cup sugar
• 6 tablespoons jaggery or brown sugar
• 2 tablespoons cider vinegar
• Panch Puran
• 1/4 cup whole fennel seeds
• 1 tablespoon white sesame seeds
• 1 tablespoon whole yellow mustard seeds
• 1 tablespoon whole coriander seeds
• 1 tablespoon crushed green cardamom seeds

Preparation

Step 1

Heat the oil in a small heavy saucepan over high heat until very hot. Add the chili and saute until beginning to brown. Add the Panch Puran. Cover the pan and cook 30 seconds, shaking the pan frequently. Add the tomatoes, sugar and jaggery. Reduce to a medium heat and simmer until the liquid reduces and the mixture thickens, about 25 minutes. Add the vinegar and cool. Serve at room temperature.

DO AHEAD: Chutney can be made 1 week ahead. Store in an airtight container and refrigerate.

Panch Puran
Combine all ingredients and store in an airtight container.