Tomato Chutney

Thinly slice the onions and set aside. Heat the oil in a large skillet on medium-high. Add the caraway, the curry leaves and the mustard seed and cook until the mustard seeds start to pop. Add the grated ginger and the garlic and cook for one minute. Add the sliced onion and cook until golden.

Add the tomatoes, jalapeno slices and the garam masala and cook until most of the liquid from the tomatoes has evaporated, about 30 minutes. Balance the acid of the tomatoes with sugar and add salt to taste. Serve warm with curry.

This is a fairly hot recipe. You can decrease the heat by removing the seeds and veins from the jalapenos before adding them with the tomatoes.