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| 1/4 teaspoon fenugreek seeds 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1/4 teaspoon brown mustard seeds 3 tablespoons extra virgin olive oil 6 cloves garlic, minced into a fine paste 3/4 cup red wine vinegar 3/4 cup cider vinegar 1 1/2 cups sugar 2 pounds tomatoes, peeled, seeded, drained, and coarsely chopped 3 tablespoons raisins 3 teaspoons salt |
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| Combine fenugreek, cumin, fennel, and aniseeds in a bowl and set aside. Heat olive oil in a deep sauce pan over medium heat and add the mustard seeds. Cook until they begin to pop (you may cover the pot if you want). Add garlic and cook for 1 minutes, then add the combined seeds. Cook for about 30 seconds or until aromatic. Add the vinegars, tomatoes, sugar, raisins and salt. |
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Lower heat and simmer uncovered for about 1 hour until the chutney has reduced and become dark, thick and unctuous. Let cool and store tightly in the fridge for up to 1 month. September 03, 2006 in |
