"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
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
How to Make It
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).
This was so good, I only made it because I had everything I needed, and wasn't expecting the flavor profile I ended up with (sweeter than I thought it would be, but not so sweet as to be off putting), but now I want to put it on everything.
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