Spiced Tomato Chutney (Mountain Jam)

• 12 garlic cloves
• 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
• 1 1/4 cups red-wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon brown mustard seeds
• 6 fenugreek seeds*
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 1/8 teaspoon nigella seeds* (sometimes called black onion seeds)
• 2 pounds tomatoes, peeled (see cooks' note, below), seeded, and chopped, or 1 (28 ounce) can whole tomatoes in juice, chopped, reserving juice
• 3/4 cup sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne

1. Puree 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.
3. When seeds begin to pop, stir in fenugreek, cumin, fennel, and nigella.
4. Add garlic mixture, then cook over moderate heat, stirring, 1 minute.
5. Add tomatoes (with juice), remaining 3/4 cup vinegar, sugar, salt, and cayenne and bring to a boil.
6. Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened, 1 1/2 to 2 hours (lower heat as necessary).
7. Transfer chutney to a bowl.
8. Cool, uncovered, then chill, covered, at least 1 week to allow flavors to develop.

garlic, fresh ginger, redwine vinegar, extravirgin olive oil, brown mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, nigella seeds, tomatoes, sugar, salt, cayenne

Taken from www.epicurious.com/recipes/food/views/spiced-tomato-chutney-mountain-jam-108412 (may not work)