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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 38%
  • Fat: 1.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.2g
  • Carbohydrate: 5.8g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 109mg
  • Calcium: 12mg

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. 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.
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