Photo: Karry Hosford
8 servings (serving size: 1/4 cup)

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.

How to Make It

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.

Ratings & Reviews

Eleison's Review

January 26, 2012
I can't believe this hasn't been rated yet! This is SO simple and SO tasty, the recipe doesn't do it justice... it sounds plain, but has so much flavor! I use it when I'm cooking Indian food from scratch, or when I just want to add a little extra to my "TastyBites" pre-made food. So good!