Tomato Chutney (cooked)


2 Tbsp. Ghee
1/4 tsp. red chillies
1 tsp. cumin seeds
1 inch ginger minced
1 inch of cinnamon stick
2 cups coarsely fresh ripe tomatoes
3 Tbsp. jaggery or brown sugar
Salt to taste

Heat ghee in a large sauce pan over moderate heat. Add the cumin seeds and let sizzle and brown.  Add red chillies, ginger and stir fry for a moment.  Add the other ingredients.  Cook on low for about 20 to 35 minutes. Serve with meals.


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