Curry Leaf & Tomato Chutney

• 1 pound RED heirloom tomatoes OR Roma tomatoes OR tomatoes on the vine
• 1/4 cup olive oil
• 1 tablespoon black mustard seeds OR yellow mustard seeds
• 2 tablespoons fresh ginger, peeled and grated
• 1 jalapeno, minced
• 16 curry leaves, chopped
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon sea salt
• 1 tablespoon cane sugar

1. Preheat oven to 350 F.
2. Meanwhile, roughly chop tomatoes and set aside.
3. In a medium-size sauce pot or a small Dutch oven, over medium heat, heat oil.
4. When the oil is hot, add black mustard seeds and allow the seeds to crackle for one minute.
5. Add ginger, jalapeno, and curry leaves. Stir to combine. Cook for 2 minutes.
6. Add sweet paprika and turmeric. Cook for 30 seconds.
7. Add tomatoes, salt, and sugar. Mix. Cover with a lid.
8. Place the pot in the oven and cook for 2 hours. After an hour, stir and mash large pieces of tomatoes with a wooden spoon and place the pot back into the oven.
9. Once done, remove the sauce pot from the oven and allow to cool until it reaches room temperature. Spoon into small mason jars and refrigerate. This chutney should last you for a month.

red heirloom tomatoes, olive oil, black mustard seeds, fresh ginger, curry, sweet paprika, ground turmeric, salt, cane sugar

Taken from food52.com/recipes/80571-curry-leaf-tomato-chutney (may not work)