TOMATO CHUTNEY PRESERVE WITH CASHEWS AND RAISINS

Tomato Chutney Preserve with Cashews and Raisins image

Number Of Ingredients 14

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1 tablespoon vegetable oil
2 tablespoons peeled and minced fresh ginger
2 cloves fresh garlic (large), minced
2 to 4 fresh green chili peppers, minced with seeds
1 teaspoon fennel seeds
1/2 teaspoon coarsely crushed fenugreek seeds
1/2 cup coarsely chopped raw cashew nuts
1/2 cup golden raisins
3 large tomatoes, finely chopped (about 1 1/2 pounds)
2 cups sugar, or more to taste
1 tablespoon salt, or to taste
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1/2 cup distilled white vinegar

Steps:

1. Heat the oil in a large non-reactive wok or saucepan over medium heat and cook the ginger, garlic, green chili peppers, fennel seeds and fenugreek seeds, stirring until golden, about 1 minute. Add the cashews and raisins and stir until the raisins expand, about 1 minute.2. Add the tomatoes, sugar, salt, paprika, and cayenne pepper and cook, over medium-high heat for the first 2 to 3 minutes. Then cover the pan and cook, stirring occasionally, over medium heat until the tomatoes are very soft, about 10 minutes. Add the vinegar, and simmer, uncovered, until semi-thick, about 15 minutes. (It will continue to thicken as it cools.) Serve immediately or let cool, then store in an airtight container in the refrigerator, about 1 year.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves