This spicy relish makes the perfect condiment for Indian meals, or spooned over broiled tofu or tempeh. Store extra chutney in the refrigerator or freezer and dip into it often.
YIELD: 3 CUPS
8 to 10 medium tomatoes, peeled and chopped [or 1 (28 oz.) can tomatoes]
1 medium onion, finely diced
1˝ fresh ginger, peeled and grated
1 cup pitted, chopped dates
1 cup raisins
1 or 2 small hot peppers, seeded and minced (or hot oil or cayenne pepper to taste)
2 T. lemon or orange zest (optional)
1 t. salt
Stir all ingredients together in a heavy-bottomed saucepan. Bring to the boil, stirring. Reduce heat and simmer uncovered for about 2 hours, until chutney is thick. Stir occasionally to prevent sticking.
3 T. oil
3 T. mustard seeds
While the tomatoes are simmering, heat oil in a small pot with a lid. Add seeds: cover immediately. Fry the seeds on medium high heat until they stop popping. Add immediately to tomato sauce. Stir. Continue simmering until thick. Remove from heat and cool thoroughly. Store tightly sealed in a clean jar in the refrigerator. Keeps for 2 to 3 months.