For the tomato chutney:
2 tsp. black peppercorns
1 tsp. coriander seeds
1 tsp. yellow mustard seeds
4 whole cloves
1 bay leaf
2 Tbs. canola oil
1/2 cup small-diced yellow onion
1 tsp. minced garlic
1 tsp. minced fresh ginger
3 cups peeled, seeded, and diced fresh tomatoes
1 Tbs. seeded, minced jalapeo
1 Tbs. granulated sugar
Fine sea salt and freshly ground black pepper

Description

In True Restaurant Fashion, You’ll Need A Ring Mold To Build These “cakes” So That They Hold Their Shape. 

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