*** TOMATO CHUTNEY***

1.5 inch of ginger root, cut into four pieces

1 tbsp honey

1 cup oil/butter/ghee

pinch of hing/asafoetida

1 tsp dried chile

1 heaping tsp cumin

(can add additional spices, such as fenugreek and spearmint)

pint? fresh tomatoes, chopped

Heat oil; throw in ginger and chile. After a minute of sizzling, add other spices. Pour in tomatoes. Cook until tomatoes are softened/mixture is of edible consistency. The goal is a concoction so sweet that one wants to eat it, but so spicy that one can't eat much.