Each spring, my Mom makes tomato chutney. Growing up, this chutney was my favorite chutney. Spicy, tangy, and sweet, I used to spread this chutney on rotis, parathas, and even plain white bread and eat it like a a roll/sandwich. My mom has a lot of patience, and that is required to make this chutney. Oddly enough, life taught me patience, and I make this chutney each spring and/or anytime I find fresh juicy tomatoes.
You can use this chutney on baguettes, or as a condiment with wine and cheese. My friends love this chutney, and makes for a unique gift as well. The key is to use fresh curry leaves, and that provides a lemony aroma to this already flavorful chutney. If you cannot find fresh curry leaves, then use a teaspoon of lemon zest. —Rupen Rao
RED heirloom tomatoes OR Roma tomatoes OR tomatoes on the vine
black mustard seeds OR yellow mustard seeds