Tomato Chutney

• 2 teaspoons canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 cup chopped onion (1 med.)
• 1 tablespoon minced, peeled ginger
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded, finely chopped
• 1 teaspoon ground turmeric
• 2 14.5 oz cans diced tomatoes with juice
• 1/2 cup chopped cilantro
• 1/3 cup raisins
• 2 tablespoons sugar

1. Heat oil in a large saucepan over medium high heat. Add cumin seeds and mustard seeds to pan; saute 1 minute or until seeds begin to pop. Add onion, ginger, garlic, and jalapeno to pan; saute 3 minutes or until onion is tender. Stir in curry and turmeric, cook 30 seconds. Stir in tomatoes. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 30 minutes or until slightly thickened, stirring often. Stir in cilantro, raisins, and sugar. Cool to room temperature. Serve with toasted pita chips.

canola oil, cumin seeds, black mustard seeds, onion, ginger, garlic, pepper, ground turmeric, tomatoes, cilantro, raisins, sugar

Taken from www.epicurious.com/recipes/member/views/tomato-chutney-1259434 (may not work)