Indian Sweet Tomato Chutney recipe

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Ingredients

2 tablespoons vegetable oil
½ teaspoon cumin seeds
2 bay leaves
1 dried red chile, halved
4 tomatoes, cut into small cubes
1 (1 inch) piece fresh ginger root, peeled
½ cup grated jaggery (palm sugar), or to taste
4 dates, pitted and chopped
½ teaspoon Indian black salt

Nutrition Info

88.7 calories
carbohydrate: 14.7 g
cholesterol: : -
fat: 3.6 g
fiber: 1.1 g
protein: 0.7 g
saturatedFat: 0.6 g
servingSize: -
sodium: 151.4 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a skillet over medium heat, add cumin seeds, bay leaves, and red chile pepper. Cook until cumin seeds begin to sputter, 1 to 2 minutes, stirring constantly.

  2. Cook and stir tomatoes and ginger piece into cumin mixture until all the water cooks out of tomatoes, about 5 minutes. Stir jaggery and dates into tomato mixture, cook until jaggery dissolves and the mixture thickens, about 5 more minutes. Add black salt. Remove ginger piece and bay leaves from chutney before serving.

Recipe Yield

8 servings

Recipe Note

This is a sweet tomato chutney recipe, prepared commonly in eastern part of India. It can be served both hot and cold and can be refrigerated to be used for 2-3 weeks. The chutney can be served with Indian breads, plain rice, or as a dipper for any kind of spicy fritter, or just use your imagination to pair it with just about anything. Raisins can be substituted for the dates.

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