Butter Bean Chutney

¼ tsp black mustard seeds

¼ tsp cumin seeds pinch of fenugreek seeds

2 sprigs curry leaves

1 small onion, finely sliced

1 tbs (15ml) garlic paste

2-3 green chillies (remove stems and leave whole)

1-2 tbs mild chilli powder or paprika powder (adjust quantity to heat tolerance) 1 tsp (5ml) cumin powder

2 cans chopped Italian tomatoes

1 cup (250ml) dried butter beans, presoaked overnight and boiled until soft salt to season hot water for cooking fresh coriander to garnish

Heat the pot over medium to high heat. When the pot is hot, add the black mustard seeds. As soon as the seeds start to pop, turn down the heat then add the cumin seeds, fenugreek seeds and curry leaves.

Add a ¼ cup water. Give the pot a swirl. Then add the onions, garlic and chillies. Mix it. Turn up the heat.

Let the onion braise in the water. When the water dries out, keep adding a little water, until the onions are soft and golden brown.

Turn down the heat. Make sure there is no water in the pot. Add the chilli powder and cumin powder. Stir for 30 to 45 seconds without water, then pour in a quarter cup of water. Add more if necessary.

Add the tomatoes and salt.

Mix it. Add another 30ml cup of water.

Cover with a lid and cook on medium heat. Should the water dry out, add a little more when necessary. Cook for about 8 to 10 minutes.

Add the beans and cook for another 10 minutes.

Then add 30ml of water at a time should the chutney start to dry out.

When cooked, turn off the heat. Garnish with fresh coriander.