Step 1

In a dry skillet, add cumin seeds and fennel seeds and stir-fry until brown and fragrant. Grind these spices in a spice blender.

Step 2

Combine all of the ingredients, including the freshly ground cumin and fennel, in a small saucepan over medium heat.

Step 3

Cook for 20-25 minutes or until the chutney has slightly thickened and coats the back of a spoon. You will want to stir occasionally during this time.

Step 4

Allow the mixture to cool down, strain the liquid through a strainer, then serve.

Step 5

Store in an airtight container in the fridge for up to one week or put it in the freezer for longer storage.