This chutney keeps the canned cherry tomatoes uncooked and intact, so they maintain their shape and freshness, adding a bit of sweetness, spice, and acidity. Try it swirled into yogurt or spread on flatbread, or use it to add some punch to grilled chicken or fish.
- Place the strained cherry tomatoes in a small, heatproof bowl and set it by the stove.
- In a small pot over medium heat, melt the ghee, add the panch phoron, and cook, stirring frequently, until the seeds begin to pop and snap, 1-2 minutes. Turn the heat off, cool slightly, then add the reserved tomato puree, jaggery, vinegar or lemon juice, and chile powder, and cook, stirring frequently, until reduced and thickened to a loose paste, 3-4 minutes. Season to taste with kosher salt and additional chile powder or vinegar, then pour over the reserved cherry tomatoes and toss gently to combine. Cool to room temperature and use immediately or transfer to an airtight container, refrigerate, and use within 7 days.
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