Tomato Chutney

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  • 3 teaspoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon turmeric
  • 15-ounce can diced tomatoes OR 1 pound fresh Roma tomatoes, diced (about 2 cups)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup roasted peanuts
  • 1/4 cup roasted white sesame seeds


Heat oil in a pan over medium heat. Add cumin seeds; when they start to sizzle, add the red pepper flakes, turmeric and tomatoes. Cook until the tomatoes are soft and release their juices, about 5 minutes. Increase the heat to medium-high and cook, stirring constantly, until the mixture starts to caramelize, about 3 to 5 minutes more. (If using fresh tomatoes that are extra juicy, the caramelization may take longer.)

Add salt and sugar, peanuts and sesame seeds and mix well. Cook for about 1 minute longer then remove from heat. Cool for about 5 minutes then blend in a food processor until smooth. There may be a few sesame seeds that remain whole. Adjust salt and sugar if desired.

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