Fiery Tomato Chutney

Chutneys can range from thick to chunky, hot to mild, and typically contain fruit cooked with a variety of spices. This piquant condiment is great as a sandwich spread or as a flavor booster for stir-fried vegetables. Store in the refrigerator for up to one week, or freeze leftovers for up to two months.

Yield:

2 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 36
Caloriesfromfat 38 %
Fat 1.5 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.5 g
Protein 1.2 g
Carbohydrate 5.8 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 109 mg
Calcium 12 mg

Ingredients

1 tablespoon canola oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
4 small dried red chiles
1/4 teaspoon ground turmeric
4 cups chopped cored tomatoes
1 tablespoon sugar
2 tablespoons tomato paste
3/4 teaspoon kosher salt
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper

Preparation

1. Heat oil in a saucepan over medium-high heat. Add mustard seeds, cumin seeds, and chiles to pan; cook 1 minute. Stir in turmeric; cook 30 seconds. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 50 minutes). Spoon into a bowl; cover and chill.

Note:

Suvir Saran,

April 2008