Name: Spiced Tomato Chutney (Mountain Jam)
Cook time: 45 minutes
Total time: 1 week
Yield: Makes about 2 cups
Ingredients: 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

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)

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).

Recipe notes

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