Tomato Chutney

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

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Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 6%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.3g
  • Carbohydrate: 13.6g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 140mg
  • Calcium: 18mg

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

  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).
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