- 4 Tablespoons oil
- 1 large onion, diced
- 10 ripe Roma tomatoes, wedged
- 1 Tablespoon garam masala
- 1/2 Tablespoon tumeric
- 1/2 Tablespoon ground coriander
- 1/2 Tablespoon cayenne pepper
- 1/4 Cup Molasses
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
In a large saucepan, saute the onion in oil over medium heat, until slightly browned. Add the rest of the ingredients and let the chutney simmer for about an hour.
Refrigerate in an airtight container.