Tomato Coriander Chutney

Ingredients

6 Medium Ripe Tomatoes, Finely Chopped
2 - 3 Tbsps Coriander Leaves, Finely Chopped
Juice of 2 Limes
3 - 4 Tbsps Honey
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
10 Peppercorns, Crushed
1 Strand Curry Leaves
1 Tbsp Crushed Garlic
2 - 3 Tbsps Coconut Oil
Salt as per taste

Servings / Time

1 Medium Sized Bottle / 40 Minutes

Preparation

1. Heat oil in a non stick pan. Once oil is hot, add curry leaves, cumin seeds and mustard seeds.

2. Once the mustard seeds and cumin seeds crackle add the crushed garlic and crushed black pepper.

3. Once the aroma of the garlic sets in, add the finely chopped tomatoes and coriander leaves.

4. Cook until mushy and soft. Lastly add honey, lime and salt.

5. Cook well so that the honey, salt and lime blend into the tomatoes making it sweet and sour. Once ready allow to cool and preserve the chutney into a glass jar.

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