Tomato-Onion Chutney

Ingredients

• 2 tablespoons peanut oil or vegetable oil
• ¼ teaspoon cumin seeds or ground cumin
• ½ cup minced onion
• 1 dried red chile
• ½ to 1 teaspoon salt, or to taste
• 2 medium tomatoes (½ pound total), chopped
• ½ cup minced coriander or Chinese celery leaves (optional)

Instructions

1. 1Warm the peanut or vegetable oil in a wok or heavy skillet over medium-high heat.
2. 2Toss in the cumin seeds and cook until they crackle and become fragrant, about 20 seconds, or 5 seconds if using ground cumin, then stir in the minced onion and dried red chile.
3. 3Mix briefly, then sprinkle in a half teaspoon of salt. Cook and stir frequently for about 5 minutes until the onion turns translucent.
4. 4Mix in the chopped tomatoes and cook for about a minute until they begin to release their juices.
5. 5Bring the mixture to a boil, reduce the heat, cover the pan, and simmer for 10 minutes until the tomatoes soften. Uncover the pan, lower the heat further, and simmer briefly to reduce the excess liquid.
6. 6Check the seasoning and add more salt if needed.
7. 7Stir in the minced coriander or Chinese celery leaves right before serving.
8. 8Transfer the finished chutney to a serving bowl, yielding about one generous cup.
9. 9Prepare the base recipe as directed if making a ginger version of this condiment.
10. 10Substitute one tablespoon of minced ginger for the dried red chile to serve alongside beef dishes.

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