Delicious as a side dish with Indian meals or with a charcuterie board.
2 TBL oil or ghee
1 tsp black mustard seed
1-28 oz can diced tomatoes, drained) (use fresh if available)
2 TBL packed brown sugar
¼ cup raisins
1 TBL Punjabi Garam Masala
salt to taste
1 bunch cilantro, chopped fine.
Squeeze of lemon.
Cook the black mustard seeds in the oil or ghee at a medium high heat until the seeds crackle.
Add the tomatoes and cook over medium heat until sauce is reduced down and thickened.
Add raisins and brown sugar as the cooking continues. Cover and simmer on low heat for 30 minutes.
Stir in the Punjabi Garam Masala, cilantro, salt and squeeze of lemon and remove from heat.
Cool and refrigerate or serve warm.