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SPICY TOMATO CHUTNEY

½ cup corn oil
1 tablespoon mustard seed, toasted
4 tablespoons minced garlic
1 tablespoon cumin
4 yellow onions, finely minced
20 Roma tomatoes, coarsely chopped
4 tablespoons minced ginger
Salt
6 jalapeños, minced
3 cups packed cilantro, cleaned and coarsely chopped
1 tablespoon ground fenugreek seed**


In a large pot, over medium heat, fry garlic, onion, ginger, and jalapeños in oil for one minute.

Add spices and continue cooking for one more minute.

Add tomatoes and a dash of salt and bring to a boil.

Cook for 15 minutes or until almost reduced to a coarse paste.

Remove from heat and add chopped cilantro.

Serve with Sauteed Fish or Chicken.

**Ground fenugreek seed is a spice available in specialty grocery stores.

Courtesy of Hugh Acheson, Executive Chef, Five & Ten, Athens, Ga.
The Catfish Institute - www.catfishinstitute.com/