Tomato-Garlic Chutney

Photo: Karry Hosford

Of all the cooked chutneys in India, tomato chutneys are by far the most popular. The author prefers this version, which includes loads of garlic and mustard seeds.

Yield: 8 servings (serving size: 1/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 32
  • Calories from fat: 56%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1g
  • Protein: 0.7g
  • Carbohydrate: 3.4g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 151mg
  • Calcium: 12mg

Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds, crushed
  • 8 garlic cloves, sliced
  • 2 cups chopped seeded plum tomato
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt

Preparation

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds and sliced garlic; cover the pan immediately, and cook for 10 seconds, shaking the pan constantly (the mustard seeds will pop once they hit the hot pan, causing the oil to spatter). Stir in the chopped plum tomato, curry powder, and salt, and cook the tomato mixture for 2 minutes. Reduce heat to medium; cook for 6 minutes, stirring occasionally.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato-Garlic Chutney Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy