Ingredients
1
(2-inch) piece fresh ginger, peeled and coarsely chopped
1
1/4 cups red-wine vinegar
3
tbsp extra-virgin olive oil
1/4
tsp brown mustard seeds
1/8
tsp nigella seeds* (sometimes called black onion seeds)
2
lb tomatoes, peeled (see cooks\' note, below), seeded, and chopped, or 1 (28 oz) can whole tomatoes in juice, chopped, reserving juice
Directions
1.
Purée garlic, ginger, and 1/2 cup vinegar in a blender.
2.
Heat oil in a 2- to 3-quart heavy saucepan over moderately high heat until hot but not smoking and add mustard seeds. When seeds begin to pop, stir in fenugreek, cumin, fennel, and nigella. Add garlic mixture, then cook over moderate heat, stirring, 1 minute. Add tomatoes (with juice), remaining 3/4 cup vinegar, sugar, salt, and cayenne and bring to a boil.
3.
Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened, 1 1/2 to 2 hours (lower heat as necessary).
4.
Transfer chutney to a bowl. Cool, uncovered, then chill, covered, at least 1 week to allow flavors to develop.
6.
To peel fresh tomatoes, first cut an X in the end opposite the stem and immerse in boiling water 10 seconds. Transfer to a bowl of ice and cold water and then peel.
7.
Chutney keeps, chilled in an airtight container, 1 month.
8.
*Available at Indian markets (ask for kalonji for nigella seeds), Middle Eastern markets, and from Kalustyan\'s (800-352-3451; kalustyans.com).
New-York Restaurants
