Tangy tomato chutney

The Terrific Tomato Adventure continues! We had some friends over for dinner (more on that in another post), and to go with my traditional Indian dinner I made tangy tomato chutney. Even if you don't have freshly picked and cooked tomatoes on hand, you can easily replicate this recipe using canned whole tomatoes. It goes well with rice, flatbreads, or even as a sandwich spread for hearty breads that won't get soggy. It would probaby go well with fish, I'm guessing.
Tangy Tomato Chutney

• 2-3 cups (or 1 15 oz can) tomatoes in their juices
  
• 1 sprig curry leaves (if you can't find this, use Thai basil for a slightly different but interesting flavor
  
• 2 teaspoons tamarind concentrate dissolved in 1/4 to 1/3 cup of hot water
  
• 1 tsp Indian black mustard seeds
  
• 1/2 tsp fenugreek seeds
  
• a one-inch piece fresh ginger, very finely chopped
  
• 1/2 tsp turmeric
  
• cayenne pepper to taste - 1 to 2 teaspoons
  
• salt to taste
  
• 1 tablespoon or so canola or vegetable oil to pop mustard seeds

In a saucepan or small wok, heat the vegetable oil then put in the mustard seeds and fenugreek. Working quickly, as soon as the mustard seeds start to pop lower heat to medium high, then add in the curry leaves and chopped ginger. If you are using basil leaves, don't add it now, add it at the end. Stir fry for about 2 minutes until fragrant.

Add the tamarind water, turmeric, and tomatoes. Lower heat to medium-low and let it simmer uncovered, stirring occassionally, until it cooks down to about half the original amount and thickens to almost a ketchup consistency. This takes about 15-20 mins depending on the size of your pan, heat of your stove, etc.

Serve it warm or cold. It will keep in the fridge for at least a week. Enjoy! Please comment if you try this dish, and share what you have accompanied this chutney with.