Bengali-Style Tomato Chutney

Bengali-Style Tomato Chutney

Ingredients:
oil, olive, salad or cooking
spices, cumin seed
mustard, prepared, yellow
spices, fennel seed
tomato products, canned, puree, without salt added
spices, ginger, ground
vinegar, cider
sugars, granulated
spices, pepper, red or cayenne
salt, table
raisins, seeded

Directions:
Pour the oil into a heavy, medium, stainless steel pan and set over medium-high heat.
When hot, put in the cumin and mustard seeds.
As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
A few seconds later, put in the tomato puree, ginger, vinegar, sugar, pepper flakes, and salt.
Stir and bring to a simmer.
Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.
Add the raisins and cook another 10 minutes.
The chutney should be thick and have a glazed appearance.
Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.