Tamatar Chatni (tuhm-ah-tuhr chaht-nee) makes a splendid sour-sweet accompaniment for curries.
13 FLUID OUNCES
2 lb. tomatoes, blanched, peeled and chopped
16 fl. oz. white vinegar
2 onions, finely chopped
1 tablespoon salt
12 oz. soft brown sugar
2-inch piece fresh root ginger, peeled and finely chopped
4 garlic cloves, finely chopped
4 dried red chillis, finely chopped or
2 teaspoons hot chilli powder
12 whole cloves
2 pieces cinnamon bark
2- teaspoon cardamom seeds, crushed
4 tablespoons vegetable oil
1 tablespoon mustard seeds
In a large saucepan, combine the tom-atoes, vinegar, onions, salt, sugar, ginger, garlic, red chillis or chilli powder, cloves, cinnamon bark and cardamom. Bring the mixture to the boil over moderate heat. Reduce the heat to moderately low and cook, stirring occasionally, for 5 hours or until the mixture is thick.
Meanwhile, in a small frying-pan, heat the oil over moderate heat. When the oil is hot, add the mustard seeds and, when they pop, tip the seeds and oil into the saucepan. Cook for a further 15 minutes.
Remove the pan from the heat and spoon the chutney into clean, dry jam jars. Serve when cool or store, covered with vinegar-resistant paper, in a cool place or in the refrigerator until needed.