Tomato Chutney

From Cafe Flora Cookbook, p. 178

Ingredients

• 2 tsp vegetable oil
• 2 tsp dark mustard seeds
• 1 tsp fennel seeds
• 1 14.5 oz can diced tomatoes, or 1 1/2 cups chopped fresh tomatoes
• 2 tsp light brown sugar or brown rice syrup
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt

Directions:

1. Saute the spices.  In a skillet, heat the oil over medium heat.  Add the mustard and fennel seeds.  Stir until the mustard seeds begin to pop.
2. Lower the heat and and simmer for 10 minutes, until the liquid is reduced a bit and the chutney thickens to a saucy consistency.  Remove from the heat, and set aside to cool.

Recipe accompanies recipe for curried lentil and quinoa burger in same cookbook on p. 175.