Piquant and full of spices, this chutney is an unexpected, pleasantly bright condiment for scrambled eggs.
Active time: 45 minutes Start to finish: 1 week (includes allowing flavors to develop)
• To peel fresh tomatoes, first cut an X in the end opposite the stem and immerse in boiling water 10 seconds. Transfer to a bowl of ice and cold water and then peel. • Chutney keeps, chilled in an airtight container, 1 month. *Available at Indian markets (ask for kalonji for nigella seeds), Middle Eastern markets, and from Kalustyan's (800-352-3451; kalustyans.com).
Recipe information
Total Time
1 week
Yield
Makes about 2 cups
Ingredients
Preparation
Step 1
Purée garlic, ginger, and 1/2 cup vinegar in a blender.
Step 2
Heat oil in a 2- to 3-quart heavy saucepan over moderately high heat until hot but not smoking and add mustard seeds. When seeds begin to pop, stir in fenugreek, cumin, fennel, and nigella. Add garlic mixture, then cook over moderate heat, stirring, 1 minute. Add tomatoes (with juice), remaining 3/4 cup vinegar, sugar, salt, and cayenne and bring to a boil.
Step 3
Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened, 1 1/2 to 2 hours (lower heat as necessary).
Step 4
Transfer chutney to a bowl. Cool, uncovered, then chill, covered, at least 1 week to allow flavors to develop.
