Tomato Jalapeno Chutney
Ingredients
3 lb plum tomatoes, seeded and diced
1 1/2 cups sweet onion, finely chopped
1/2 cup dates, finely chopped
1/4 cup balsamic vinegar
3 tablespoons jalapenos with seeds, finely chopped
2 tablespoons brown sugar
1 tablespoon canola oil
1 tablespoon fresh garlic, finely minced
1 tablespoon fresh ginger, finely minced
3 teaspoons kosher salt
2 teaspoons tumeric
2 teaspoons ground coriander
2 teaspoons cumin seed
2 teaspoons mustard seed
Directions
In large heavy pot (dutch oven) heat oil. When oil is shimmering add cumin seed and mustard seed, allow seeds to pop, about 10 to 15 seconds.
Add onions, ginger, garlic and peppers, lower heat to medium and saute 4 to 5 minutes. Add remaining ingredients, bring to a boil, reduce to simmer and cook about 30 minutes until thickened.