Cherry Tomato Chutney (Makes 1 Quart)
2 pints cherry tomatoes, halved
¼ cup neutral oil (such as rice bran oil or sunflower oil)
1 tablespoon onion seeds
1 tablespoon whole cumin seeds
2 tablespoons minced ginger
1 tablespoon indian red chili powder
1 cup white wine vinegar
1. Heat medium saucepan on high heat for one minute. Add oil, onion and cumin
seeds. Let seeds sizzle but not burn for about one minute.
2. Add ginger and stir to cook without burning. A little bit of ginger will stick to
the bottom of the pan and that is ok. Add cherry tomatoes and stir to release
ginger stuck on the bottom of the pan. Let come up to a simmer, add chili
powder and vinegar.
3. Let simmer until cherry tomatoes begin to wilt but still hold their shape.
Season with salt to taste and remove from heat.