Tomato Chutney

recipe
This condiment is great served warm or chilled with fish, chicken, or rice.

Yield:

1 1/2 cups (serving size: 2 tablespoons).

Recipe from

Cooking Light

Nutritional Information

Calories 32
Caloriesfromfat 28 %
Fat 1 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.4 g
Protein 0.8 g
Carbohydrate 6 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 104 mg
Calcium 6 mg

Ingredients

2 teaspoons vegetable oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
5 cups chopped seeded tomato (about 2 pounds)
2 tablespoons sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground turmeric

Preparation

Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic; sauté 1 minute. Add tomato and remaining ingredients; bring to a boil. Cover and cook 5 minutes, stirring occasionally. Uncover, and cook 15 minutes, stirring frequently.