1 lb. ripe tomatoes, peeled, cored, seeded, and chopped
1 red onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1/2 cup white wine vinegar or cider vinegar
½ tsp. salt
1/4 tsp. cayenne pepper or paprika
1/2 tsp. powdered ginger
¼ tsp. Freshly ground black pepper
1/2 cup brown sugar
1/4 tsp. ground cumin
In a large, heavy-bottomed, nonreactive pot, bring all the ingredients to a boil.
Reduce heat to medium-low and simmer for 30 minutes, until the sauce becomes fairly
thick and glossy and is no longer watery. Taste for salt and sugar as needed. Let
cool completely and refrigerate. In a tightly sealed, sterilized jar, refrigerated,
this chutney stays fresh for a month.
This chutney goes well on toasted bread. If you want to make it spicier, add more
red peppers and 1/4 teaspoon garam masala. It takes about 40 minutes to prepare.