A sweet, tangy condiment.

Chutney is the sweet and sour flavour bomb served as a condiment at any Indian meal. This tomato chutney is tangy and sweet and carries a spicy punch. If you like spicy, add some dried chilli flakes to up the ante. Next to serving it with the traditional curry and rice spread, chutneys are great accompaniments to other dishes. Try it on your veggie burger, cheese platter, or as a dip with naan.

Ingredients

• Canola oil

• ½ red onion

• 1 clove garlic

• 5 tomatoes

• 1 tbsp tomato paste

• 1 dried chilli

• ¼ cup red wine vinegar

• 1 tbsp brown sugar

• 1 tsp coriander seeds, ground

• 1 tsp cumin seeds, ground

• 1 tsp mustard seeds

• 1 lemon, juice and zest

• Black pepper

• Salt

Method

1. Heat about a tablespoon of canola oil in a pot. Add the coriander seeds, cumin seeds, mustard seeds and the dried chilli. Fry on medium low heat until the spices become fragrant. Cover the pot, the mustard seeds will jump.

2. Chop the onion and garlic finely and add them. Sweat them over medium low heat for about five minutes. Meanwhile, chop the tomatoes finely. I don’t bother taking off the skin or seeding them.

3. Add the red wine vinegar, tomato paste, and brown sugar to the pot and stir. Let simmer for about 3 minutes before adding the tomatoes.

4. Simmer the mixture until it resembles a compote, about ten minutes. Add salt and pepper to taste. Finish your chutney with a squeeze of lemon and some lemon zest for freshness.