12 garlic cloves
1 (2‐inch) piece fresh ginger, peeled & coarsely chopped
1 1/4 cups red‐wine vinegar
3 tablespoons extra‐virgin olive oil
1/4 teaspoon brown mustard seeds
6 fenugreek seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 (28 oz) can whole tomatoes in juice, chopped, reserving juice
3/4 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne or to taste
1. Purée garlic, ginger, and 1/2 cup vinegar in a blender.
2. Heat oil in a 2‐ to 3‐quart heavy saucepan over moderately high heat until hot but not
smoking and add mustard seeds. When seeds begin to pop, stir in fenugreek, cumin, and
fennel. Add garlic mixture, then cook over moderate heat, stirring, 1 minute. Add
tomatoes (with juice), remaining 3/4 cup vinegar, sugar, salt, and cayenne and bring to a
3. Reduce heat and simmer chutney, uncovered, s(rring occasionally, until thickened, 1
1/2 to 2 hours (lower heat as necessary). You should have about 2 cups.
4. Transfer chutney to a bowl. Cool, uncovered, then chill, covered, at least 1 week to
allow flavors to develop. This is spicy, but not hot.
Notes and Instructions
This is an Indian‐inspired recipe, but reminiscent of the preserves made by the Dheki Tola women. You’ll find a zillion uses for it—it is easy and delicious. If you can, allow the flavors to develop several days
before serving. But it’s good ajer an overnight rest. Keeps very well in the fridge.
Pappads (“pappadam,” “pappadum”)
Leave the making of these to the professional women of Lijiit (or other brands if necessary). Pappads (the north Indian name; it’s “pappadam” in southern India and in many India stores in the U.S.) are round wafers (usually about 6” in diameter) that are dried like pasta and need to be cooked very briefly by frying, roasting over a gas flame, or microwaving. They are easy and quick to prepare.