Easy Spicy Tomato Chutney

I am a firm believer in making my own sauces and condiments at home rather than resort to store-bought versions. For the most part, they are trouble free and much superior in flavor and freshness. I made this one to go along with my chickpea quinoa vegetable burgers. If I was going to go to the trouble of coming up with a fabulous vegetable burger, the least I could do is to dress it up with something made with as much care, if a whole lot less time!

Easy Spicy Tomato Chutney

Recipe by Lisa Turner Cuisine: Indian Published on March 17, 2014 Quick and simple, this spicy tomato chutney with fresh and sun-dried tomatoes is rich, vibrant and zesty Print this recipe Ingredients: 4 to 6 sun-dried tomatoes 2 tablespoons sesame oil 3 to 4 dried whole red chilies, broken into pieces 2 teaspoons cumin seeds 1 teaspoon brown mustard seeds 1-inch piece cinnamon stick 2 large tomatoes, partially seeded and finely chopped 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon mustard powder 1/4 to 1/2 teaspoon cayenne a few pinches of asafetida generous handful of dried curry leaves 2 tablespoons coconut sugar or brown sugar 1 teaspoon sea salt Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and finely chop. Heat the oil in a frying pan over medium heat. When hot, add the chilies, cumin seeds, mustard seeds and cinnamon stick to the pan. Stir and fry for about 3 to 5 minutes until the cumin seeds darken a few shades and the mustard seeds turn grey and begin to pop. Add the sun-dried and fresh tomatoes along with the remaining ingredients. Cook, stirring often, until thickened — about 10 to 15 minutes. Serve warm, at room temperature, or chilled. The chutney will keep in a sealed container in the refrigerator for up to 3 days. Makes 2 cups

Other condiments to serve up:
Coconut and Mint Chutney (Nariyal Podina Chatni)
Coconut Tamarind Chutney
Quick and Easy Tomato Chutney
Velvety Tomato Chutney