This Tomato Chutney is spiked with methi, an Egyptian spice. Slather it onto slices of Aleppo Meali Bread
and serve with Hummus
for a wonderful treat.For hard-to-find spices, go to Kalustyans.com.
Servings: Makes 6 servings
Ingredients 2 Tbsp. dried currants2/3 cup apple cider vinegar2/3 cup sherry vinegarolive oil20 fresh curry leaves8 cloves garlic sliced8 shallots thinly sliced2 lbs plum tomatoes chopped1 3-inch piece ginger root peeled and grated2/3 cup palm sugar or light brown sugar4 cups stewed tomatoes2 tsp. salt1/4 cup methi or 2 Tbsp. dried basil and 1/4 cup maple syrup combined2/3 tsp. cayenne pepper2 tsp. fresh jalapeno mincedlime juice to taste
In a bowl, soak currants in vinegars; refrigerate, covered, at least 8 hours.
When currant mixture is ready, generously coat a large saucepan with oil and heat over medium heat. Add curry leaves and sauté until they release their aroma.
Add garlic and stir, then add remaining ingredients (except lime juice) and cook, uncovered, until chutney volume is reduced by one-third. Add lime juice, and serve warm or at room temperature.