I’m a fiend for great homemade condiments, and this doesn’t disappoint. I’ve made some adaptations to Ottolenghi’s Guardian chutney recipe, mainly to incorporate some readily available ingredients for American home cooks. Namely, coconut sugar and fish sauce, both of which I think give it even better flavor. I’ve also added “tomato” to the name since that’s as important a component as the chiles and cilantro (a k a coriander).
114.5-ounce can diced tomatoes, undrainedundrained
3clovesgarlic,crushed
2red chiles,seeded (if desired) and finely chopped
3tablespoonscoconut sugar(or light brown sugar)
2tablespoonsred wine vinegar
1½tablespoonscanola oil
1tablespoonfish sauce
1teaspoonmustard seeds
½teaspoonground cumin
½teaspoonground turmeric
½cupchopped cilantro
Instructions
Combine all ingredients, except cilantro, in a medium saucepan. Bring to a boil. Reduce heat, and simmer for 30 minutes or until thick, stirring occasionally. Remove from heat and let cool to room temperature. Stir in cilantro.
Transfer to a clean jar, cover, and refrigerate for up to 3 weeks. (Makes about 1½ cups.)