Bengali-Style Tomato Chutney

Name: Bengali-Style Tomato Chutney
Yield: makes a generous 1 1/2 cups
Ingredients: 2 tablespoons olive, canola, or peanut oil; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole brown or yellow mustard seeds; 1/4 teaspoon whole fennel seeds; 2 cups tomato puree, canned or homemade; 1 1/2 teaspoons very finely grated peeled fresh ginger; 3/4 cup apple cider vinegar; 1 cup sugar; 3/4 teaspoon red pepper flakes; 1 1/4 teaspoons salt; 2 tablespoons golden raisins (optional)

December 9, 2011

At Bengali banquets, this chutney, along with deep-fried, puffed white-flour breads (loochis) and pappadoms, is served as the penultimate course, just before the dessert. Here in the Western world, I tend to serve it with the main meal: I layer it thickly on hamburgers, serve dollops with fried chicken and roast lamb, use it as a spread for cheese sandwiches, and, at Indian meals, offer it as a relish with my kebabs and curries.

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