Active Time

　　45 minutes

　　Total Time

　　1 week

　　Piquant and full of spices, this chutney is an unexpected, pleasantly bright condiment for scrambled eggs.

　　Active time: 45 minutes Start to finish: 1 week (includes allowing flavors to develop)

　　

Ingredients

Makes about 2 cups

　　12 garlic cloves

　　1 (2-inch) piece fresh ginger, peeled and coarsely chopped

　　1 1/4 cups red-wine vinegar

　　3 tablespoons extra-virgin olive oil

　　1/4 teaspoon brown mustard seeds

　　6 fenugreek seeds*

　　1/4 teaspoon cumin seeds

　　1/4 teaspoon fennel seeds

　　1/8 teaspoon nigella seeds* (sometimes called black onion seeds)

　　2 pounds tomatoes, peeled (see cooks' note, below), seeded, and chopped, or 1 (28 ounce) can whole tomatoes in juice, chopped, reserving juice

　　3/4 cup sugar

　　1 1/2 teaspoons salt

　　1/4 teaspoon cayenne

　　

Step 1

Purée garlic, ginger, and 1/2 cup vinegar in a blender.

　　

Step 2

Heat oil in a 2- to 3-quart heavy saucepan over moderately high heat until hot but not smoking and add mustard seeds. When seeds begin to pop, stir in fenugreek, cumin, fennel, and nigella. Add garlic mixture, then cook over moderate heat, stirring, 1 minute. Add tomatoes (with juice), remaining 3/4 cup vinegar, sugar, salt, and cayenne and bring to a boil.

　　

Step 3

Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened, 1 1/2 to 2 hours (lower heat as necessary).

　　

Step 4

Transfer chutney to a bowl. Cool, uncovered, then chill, covered, at least 1 week to allow flavors to develop.

　　Cooks' notes:

　　• To peel fresh tomatoes, first cut an X in the end opposite the stem and immerse in boiling water 10 seconds. Transfer to a bowl of ice and cold water and then peel. • Chutney keeps, chilled in an airtight container, 1 month. *Available at Indian markets (ask for kalonji for nigella seeds), Middle Eastern markets, and from Kalustyan's (800-352-3451; kalustyans.com).