Chop the tomatoes into one-inch discs; mince the garlic and the green chili. Add oil to a heated skillet; use medium heat. Once the oil is heated add the cumin seeds. Let the seeds sizzle and let the color change to dark brown before adding garlic and green chili. Place the tomatoes into the pan and sprinkle with salt, raw cane sugar and black pepper. Cook until the tomatoes are caramelized and the juice from the tomatoes has evaporated. Make sure to taste it in case you need to adjust the seasoning according to your taste. I like my chutney slightly tart with a hint of sweetness. The cumin and garlic adds an incredible aroma and flavor to the chutney and the mild heat from the green chili compliments the sweetness of these luscious tomatoes beautifully. Use it on a toast or with scrambled eggs or roasted chicken. Delectable!
