INDIAN SWEET TOMATO CHUTNEY
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.
Provided by shalini
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 88.7 calories, Carbohydrate 14.7 g, Fat 3.6 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 151.4 mg, Sugar 13.1 g
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MD Shahariar Hossain
[email protected]I'm not a fan of spicy food, so I used less chili peppers than the recipe called for. It turned out great!
Sonia Demyers
[email protected]This chutney is a bit time-consuming to make, but it's worth the effort. The flavor is incredible!
Samiul Hoque
[email protected]I love making this chutney in the summer when tomatoes are at their peak. It's a great way to preserve the fresh flavors of the season.
Clement Sodokpo
[email protected]This chutney is a great addition to my Indian-inspired dishes. It adds a wonderful depth of flavor.
Jake Bowers
[email protected]I followed the recipe exactly and the chutney turned out perfectly. It's the perfect balance of sweet, sour, and spicy.
Urdu Poetry
[email protected]This chutney is a bit too sweet for my taste. I would reduce the amount of jaggery next time.
Mohmmad Ahmed
[email protected]I'm not a big fan of cilantro, so I omitted it from the recipe. The chutney still turned out great!
Tanha Tahani
[email protected]This chutney is a great way to use up leftover tomatoes. I always have a few tomatoes that are on the verge of going bad, so I love having a recipe that I can use them in.
Jasper Beddall
[email protected]I've tried many different tomato chutneys, but this one is by far my favorite. The tamarind adds a wonderful sourness that really elevates the flavor.
Ekene Nwandu
[email protected]I made this chutney for a party and it was a hit! Everyone loved the unique flavor and asked for the recipe.
Diba Guyo
[email protected]This chutney is so easy to make! I love that I can use pantry staples to create such a delicious condiment.
Basmala Mo
[email protected]I'm not a huge fan of spicy food, so I was hesitant to try this chutney. However, I was pleasantly surprised by how mild it was. The sweetness of the tomatoes and jaggery really mellows out the heat of the chili peppers.
Sophia Barnes
[email protected]I love the vibrant color of this chutney! It adds a pop of color to my meals and makes them more visually appealing.
Jonathan Peterson
[email protected]This chutney is a delightful blend of sweet and tangy flavors. The tomatoes, jaggery, and tamarind create a harmonious balance that complements any savory dish.