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Roti (unleavened bread) with Sweet Tomato Chutney



Ingredients:
2 Cup(s) whole wheat flour
869/10000 Ounce(s) salt
43/1067 Quart(s) boiling water
1 Pound(s) tomato; blanch, peel, chop
2 54/625 Ounce(s) sugar
10 2/3 Tablespoon(s) water
1/2 Teaspoon(s) ground cardamom seeds
3 Teaspoon(s) cloves
1/6 Tablespoon(s) chili powder
1/2 Teaspoon(s) mustard seeds
1/16 Cup(s) white wine vinegar
4 curry (or bay) leaves; crushed
Directions: Bread: Sift together flour and salt. Make a soft dough by using water. Make into equal size balls. Roll to flatten on a floured board. Heat a nonstick pan (no oil). Cook 2 minutes. Chutney: Cook tomatoes and water for 5 minutes on high heat, stirring. Add sugar to chili powder. Mash tomatoes with back of spoon to make a paste. Pan fry mustard seeds until they pop. Add to tomato mixture. Stir in vinegar, salt and crushed bay leaves.
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