Tomato Chutney

Ingredients:

• 1 can (410 g) diced tomatoes
• 3 tablespoons canola oil or grapeseed oil
• 1 tsp. mustard seeds
• 1/2 teaspoon cumin seeds
• 1 medium red onion, diced into small cubes
• 3 cloves of garlic, thinly sliced
• 1 piece peeled and finely chopped ginger (2.5 cm, about the size of your thumb)
• 1/2 teaspoon turmeric
• 1/2 tsp store-bought or homemade garam masala spice mix (see recipe below)
• 1/2 tsp paprika
• 1/4 cup apple cider vinegar
• 2 tbsp. molasses
• Salt and ground black pepper

Aarti's Homemade Garam Masala Mix:

• 3 large cinnamon sticks (if you buy them in the Indian section, use about 3 tablespoons of cinnamon bark pieces)
• 3 tablespoons whole cloves
• 1/4 cup green cardamom pods (peel and discard husks to yield about 2 tablespoons seeds)
• 4 large black cardamoms (peeled and discarded to yield about 1 tablespoon of seeds), optional

Preparation:

1. In a medium saucepan, heat the oil over medium-high heat until almost smoking.
   
   Keep a lid handy. Add the mustard and cumin seeds to the pan; they'll start to sizzle immediately upon contact with the oil, so keep the lid on until this process is complete, about 30 seconds.
2. Add the onion and cook until softened and beginning to brown, 5-7 minutes. Add the garlic and ginger and cook until the garlic is soft, about 2 more minutes.
   
   Add turmeric, garam masala, and paprika. Stir and cook for about 30 seconds. Pour in the vinegar (stand back to avoid inhaling the fumes!) and cook for another minute.
3. Add the tomatoes, molasses, 1/2 teaspoon of salt, and plenty of ground black pepper. Stir, bring to a boil, then simmer for about 10 minutes, until the mixture thickens. You can puree it if you like. Let it cool and transfer to a jar. Store in the refrigerator.
   
   Homemade Garam Masala Mix: In a spice grinder or coffee grinder, combine the cinnamon sticks, cloves, green cardamom seeds, and black cardamom seeds (if using). Grind until finely ground. Store the spice mixture in an airtight container out of direct sunlight. Yield: about 1/2 cup.