TOMATO CHUTNEY

1 ½ Tbsp. oil
¾ tsp. fenugreek
¾ tsp. mustard seed
1 jalapeno pepper, seeds removed and diced
3 Anaheim chilies or 1 green pepper, diced
10 ripe tomatoes
Salt to taste
¾ tsp. turmeric
4 Tbsp. turbinado sugar
1 bunch cilantro, finely chopped

1. In a skillet or large pot, heat oil over medium heat. Stir in fenugreek and mustard seeds and heat until mustard seeds begin to splutter.
2. Add Anaheim chilies or green pepper. Cover and turn down heat to medium low. Cook for about 1 minute.
3. Add tomatoes and cook for 5 minutes uncovered.
4. Add salt and turmeric. Turn heat back up to medium and cook covered for 15 minutes.
5. Uncover and add sugar. Cook another 5 minutes uncovered.
6. Take chutney off the heat and sprinkle with cilantro. Let cool and serve at room temperature or cooled.