Tomato Chutney

A simple and delicious savory chutney that goes well as an accompaniment with main dishes or as a filling for a sandwich or a topping for crackers.

Materials:

- 1 large onion
- 4 tomatoes (or 1 can of diced tomatoes)
- oil
- 1/2 tsp nigella (kalonji)
- salt

For tempering - 10 curry leaves and 1 tsp mustard seeds, 1 tbsp oil

Preparation:

Chop onions fine. If using fresh tomatoes, dice.

Heat oil in a pan. Add nigella. When you can smell the distinctive nigella fragrance, add onions and stir fry until onions are lightly browned. Now add the tomatoes and stir fry for a few minutes until most of the liquid evaporates. Add about 1/2 cup water, salt to taste and cover. Simmer on low heat until tomatoes are cooked (about 30 minutes). You want to get most of the liquid to evaporate.

In a separate pan, heat oil. Add curry leaves and mustard seeds. When mustard seeds start sputtering, pour this mixture on top of the cooked tomatoes.

Allow to cool and then store in a glass jar.

Options: You can leave out the onions if you don't like that flavor. Also, add some cayenne or fresh green chili peppers if you want some heat.

Goes well with: khichdi, bread, parathas, lentils, white rice.