"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
Cooking Light OCTOBER 2002
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).
Go to Full Version of