Preparation

• 1 Heat oil in heavy pan and add onion seeds, bay leaf and dried chiles. 2  When they crackle, snap and pop, add tomatoes and cook until soft.3 Stir in chili powder, sugar and raisins; simmer for 15 minutes until liquid has almost all evaporated and the chutney is thick and glossy.4 Cool and serve as a vegetarian side dish or with East Indian flatbreads such as poori or parantha for dipping.
• Source: Chef Robert Gadsby and California Raisin Marketing Board