Tomato chutney

Recipe for tomatoe chutney

1 tin diced tomatoes

1 clove garlic crushed

half brown onion sliced

1 teaspoon fennel seeds

1 teaspoon of cumin seeds

1 teaspoon of dark mustard seeds

1 bay leaf

1 teaspoon of tumeric

1 tablespoon of oil

salt to taste about ½ teaspoon

1 teaspoon of sugar

½ cup chopped coriander

heat oil in a heavy based small saucepan

add onion, garlic, the various seeds, bay leaf and stir fry for a minute. Add tumeric and fry for another minute. Add the tinned tomatoe and rinse the tin with a little bit of water and add. Cover and bring to boil. Turn down the temperature and simmer gently for ½ an hour or till thick. Add the salt and sugar with the tomatoes.

When cooked add the chopped coriander.

Serve with curry and rice.

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