Fijian Indian Tomato Chutney

Ingredients:

4 tbsp Vegetable Oil
1 tsp Cumin Seeds
1/2 tsp Mustard Seeds
2 medium Onions, peeled and thinly sliced
8 Garlic Cloves, peeled
12mm (1/2 in) piece of Ginger, peeled and coarsely chopped
3/4 tsp Salt
3/4 tsp Red Chilli Powder
1/2 tsp Ground Turmeric
3/4 tsp Ground Coriander seeds
400g (1 tin) Chopped Plum Tomatoes
Water, as needed
2 Green Chillies, sliced
Handful of Fresh Coriander (cilantro) leaves, chopped

Method:

Place a large pan over medium heat. Once hot, add the oil and use to fry the cumin seeds and mustard seeds. Cook for 1 minutes, to allow them to sizzle then add the onion slices. Continue frying for about 10 minutes, until the onion starts to turn golden.

Combine the ginger and garlic in a blender with a little water and process to a smooth paste. Stir this paste into the pan with the onions and continue to stir-fry for 2 minutes until the mixture is no longer raw.

Sprinkle in the salt, chilli powder, turmeric and ground coriander seeds. Stir to mix well then continue to stir-fry for 2 minutes to cook the spices. Now add the tomatoes, breaking them up with a fork if they are whole.

Half fill the empty tomato tin and pour this into the pan. Stir in the green chillies then bring the contents of the pan to a boil.

Reduce the heat to low, and simmer the chutney for about 40 minutes, until it has thickened and the volume has reduced by about half.
Finally stir in the coriander (cilantro) leaves and serve the chutney with your favourite rice-based dish.