Tomato Chutney

Tomato Chutney Recipe
Photo: Karry Hosford
"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

Yield:

9 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

October 2002
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