|2 cup||samp — cooked|
|2||onions — large, finely chopped|
|3||cardamom — pods|
|3 tsp||yellow mustard seeds|
|1 tsp||fennel — seeds|
|1 tsp||cumin — seeds|
|1/2 tsp||coriander — ground|
|4 tsp||curry powder — medium|
|1 tsp||turmeric — ground|
|1||cinnamon — stick|
|1 tsp||dried chilli flakes|
|4||garlic — cloves, grated|
|2||fresh ginger — thumb size, grated|
|6||tomatoes — medium, grated|
|sea salt and freshly ground black pepper — to taste|
Fry onion until translucent in the oil. Then add all the spices as well as the grated garlic and ginger and fry slowly for about 5 minutes until all the flavours are released.
Add the grated tomato and let it simmer till thick – about 10 minutes on medium heat.
Add ½ cup of water and let it simmer again until thick and reduced. This way you are really creating this delicious tomato chutney.
Add the samp and heat through for about five minutes – season to taste.
Serve with fresh coriander and a roti.