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Hot and Sweet Tomato Chutney

Too hot to bear but too sweet to resist! Makes about 2-2½ cups

2 tablespoons oil
½ teaspoon black mustard seeds(note that some do not partake of these on Ekadasi)
½ teaspoon cumin seeds
one 5cm piece cinnamon stick
3–4 whole dried red chilies, broken
½ teaspoon turmeric
¾ teaspoon fenugreek seeds
3½ cups firm, ripe tomatoes, peeled and coarsely chopped
¾ cup sugar
½ cup sultanas (optional)
½ teaspoon salt

Heat the oil in large heavy frying pan over moderate heat. Saute the mustard seeds in the hot ghee until they begin to crackle. Add the cumin and cinnamon. When the cinnamon darkens, add the chili bits and the turmeric.

Add the chopped tomatoes and, stirring occasionally, cook over moderate heat for 10 minutes, or until the chutney begins to thicken.

Stir in the sugar, sultanas and salt. For a moist chutney, continue to cook for another 5 minutes. For a jam-like chutney, cook for another 15 minutes or until the chutney appears thick and glazed.

Serve warm or at room temperature.