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Tomato Chutney

Photo: Karry Hosford
Yield 9 servings (serving size: 1/4 cup)
"This recipe for tomato chutney was taught to me by my mother. It's been a favorite since childhood. An easy, everyday sauce, the chutney's best features are that it's light and that it's a good accompaniment to steamed rice and any curry." - CL Reader

Ingredients

  • Cooking spray
  • 2 cups finely chopped onion
  • 1/2 teaspoon finely chopped garlic
  • 1/2 teaspoon finely chopped peeled fresh ginger
  • 4 cups chopped seeded peeled tomato
  • 1/4 cup raisins
  • 2 tablespoons sugar
  • 2 teaspoons ground coriander seeds
  • 1 teaspoon finely chopped fresh mint
  • 1 teaspoon finely chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground red pepper

Nutrition Information

  • calories 59
  • caloriesfromfat 6 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1.3 g
  • carbohydrate 13.6 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 140 mg
  • calcium 18 mg

How to Make It

  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and ginger; sauté 6 minutes or until onion begins to brown. Add tomato and remaining ingredients, stirring well to combine.

  2. Bring to a simmer; cook 17 minutes or until liquid almost evaporates (chutney will be thick).