Tomato Chutney

1/4 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon aniseeds
3 tablespoons extra virgin olive oil
1/4 teaspoon mustard seeds
6 cloves garlic, minced into a fine paste
3/4 cup red wine vinegar
1 cup sugar


2 pounds Johns Island Heirloom tomatoes, peeled, seeded and coarsely chopped
3 tablespoons raisins


DIRECTIONS:

Combine the fenugreek seeds, cumin seeds, fennel seeds, and aniseeds in a small bowl, mix well and set aside.

With all the ingredients at hand, heat the olive oil in a deep saucepan over medium heat, add the mustard seeds and cook until they begin to pop. (Cover the pan if you're the nervous type)

Add the garlic and cook for 1 minute, then add the bowl of combined seeds. Cook for 30 seconds or until aromatic.

Add the vinegar, sugar, tomatoes, raisins and bring to a boil. Turn heat to a simmer for 40 minutes to 1 hour, until chutney is thick, dark, and unctuous.

Cool and store tightly covered in the refrigerator for up to 1 month or can for a longer shelf life. Serve chilled.

NOTES:
I found the seeds at Bombay Bazaar, an Indian restaurant and store in North Charleston SC.

You can substitute the fresh tomatoes using canned tomatoes, drained and chopped (approximately 2-3 cans)


USES:
Thin with a little rice vinegar and olive oil and use it as sauce over kabobs or grilled pork chops. Swirl some into a beef stew. Toast a slab of good bread, spread with cream cheese and then a generous layer of this chutney. I'm planning on using it as a condiment for my spinach quiche.