¼ cup finely chopped fresh coriander leaves and stems
½ cup mustard oil, or substitute 3 tablespoons vegetable oil
2 tablespoons black mustard seeds
How To Cook:
1. In a heavy 2- to 3-quart enameled or stainless-steel saucepan, combine the tomatoes, vinegar, onions, cinnamon and salt. Stirring constantly, bring to a boil over moderate heat. Stir in the jaggery (or brown sugar and molasses), then add the ginger, garlic, cloves, chili and coriander.
2. Still stirring, cook over moderate heat for 5 minutes. Heat the mustard oil in a small skillet until it begins to smoke, stir in the mustard seeds, and as soon as they begin to splutter add them, oil and all, to the tomato mixture. Stirring frequently, boil briskly for 8 to 10 minutes, until the chutney begins to thicken.
3. Cool to room temperature before serving. Covered tightly and refrigerated, tamatar chatni may be safely kept for 3 or 4 weeks.
