1 tablespoon oil 1/2 teaspoon black mustard seeds Pinch asafetida 1/2 cup rice wine vinegar 1 1/2 cups chopped fresh tomato 1/8 teaspoon curry powder, more to taste 1/8 teaspoon fenugreek, more to taste 1 1/2 teaspoons chopped fresh ginger 1 1/2 teaspoons chopped fresh peeled garlic 1/4 teaspoon powdered turmeric 1/4 teaspoon cayenne 1/2 teaspoon toasted cumin seeds, ground 1/2 teaspoon toasted coriander seeds, ground 1/4 teaspoon mace 1/2 cup sugar 1 1/2 teaspoons kosher salt 1/4 cup sultana raisins

Step 1 In a heavy-bottomed sauce pan, heat vegetable oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to pop, add the rice vinegar, tomato, curry powder, fenugreek, ginger, garlic, turmeric, cayenne, cumin, coriander, mace, sugar, salt and raisins. Stir together and bring to a simmer, then reduce the heat and gently simmer until the liquid reduces and the mixture thickens slightly, 15 to 20 minutes. Remove from heat and cool, then cover and refrigerate until needed. This makes about 1 1/4 cups chutney.

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