Tamatar Chutney (Spicy Tomato Chutney) recipe

This freezes well, so go ahead and make a double or triple batch.

1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chiles, halved and seeded
1 pound ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to taste

Heat the oil in a skillet over high heat. Add the cumin seeds and fry for 10 seconds. Add the garlic and halved chiles and cook for 1 minute. Add the remaining ingredients and stir to combine. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally, until the tomatoes are reduced to a thick paste and the oil has separated. Cool and serve at room temperature.

Will keep covered and refrigerated for 1 week, and frozen for several months. Makes about 1 cup.