Recipes Tomato Chutney
Tomato Chutney goes with everything. No, it’s not just for Indian food, silly! I love it in particular with red snapper off the barbeque and on venison burgers. Mmmm! You can use safflower oil, but I really urge you to buy ghee, if you can. Unlike other chutneys, this one doesn’t store so well. So, go ahead, spoon on plenty!
Heat ghee in a large saucepan over medium heat. It’s worth a trip to the Indian store for this clarified butter as it tastes far superior to any oil substitute. Add cumin seeds and let brown. Add red chilies and ginger and keep stir-frying. Add other ingredients. Cook on low, constantly stirring, for about 30 minutes. Serve fresh with meal.
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