Tomato chutney

Now this is an original recipe from my mum. It's really nice to serve with Biryani rice and rendang/curry/kurma as a side "dip" kind of thinggi.

Ingredients:

6 large ripe tomatoes

2'' young ginger (shredded into fine strips)

50g raisins

2 teaspoons of chilli powder

1 cinnamon stick

2-3 cloves

1 star anis

2 tablespoon of brown sugar

3 tablespoon of butter/ghee
Salt to taste

Method:

1. Boil the tomatoes (halved) in water for 10 minutes. Then remove the skin. Leave to cool.

2. Using a large frying pan, heat butter/ghee.

3. Once hot, fry the cinnamon stick, cloves, star anis, ginger and raisins.
4. Reduce to low heat and add the chilli powder and stir well. Add a little water (if required) to prevent chilli powder from burning.

5. This should start smelling great!!

6. Add the tomatoes.

7. Stir this whole mix well.

8. Add the sugar and salt.

9. Still on low heat, keep stirring until mixture thickens to a paste like consistency.
10. Remove and serve once cool.

The amount of sugar and chilli can be varied to create your own taste.