Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 1 medium (110g) red onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) ginger paste
  • 2 tbsp (30ml) neutral oil
  • 1 tsp (3g) brown mustard seeds
  • 1 tsp (2g) cumin seeds
  • 1/2 tsp (1g) turmeric powder
  • 1 tsp (3g) Kashmiri red chili powder
  • 1/2 tsp (1g) salt
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (12g) brown sugar
  • 1 tbsp (3g) fresh cilantro, chopped

Instructions:

  1. Heat the oil in a skillet over medium-high heat. Once the oil shimmers, add the mustard seeds. When they begin to pop and crackle, immediately add the cumin seeds and stir for 10 seconds until aromatic.
  2. Lower the heat to medium. Stir in the diced onion and sauté for 4–5 minutes until the edges are translucent and slightly golden. Add the minced garlic and ginger paste, stirring constantly for 1 minute.
  3. Toss in the halved cherry tomatoes, turmeric, and Kashmiri red chili powder. Increase the heat slightly and cook, stirring occasionally, for 8–10 minutes, gently pressing down on the tomatoes until they burst. Stir in the salt and brown sugar.
  4. Once the mixture has thickened and reached a jammy consistency, stir in the apple cider vinegar and fresh cilantro. Remove from heat and transfer to a glass storage jar.