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 caloriescarbohydrate: 14.7 gcholesterol: : -fat: 3.6 gfiber: 1.1 gprotein: 0.7 gsaturatedFat: 0.6 gservingSize: -sodium: 151.4 mgsugar: 13.1 gtransFat: : -unsaturatedFat: : -
Directions Indian Sweet Tomato Chutney
Directions
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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.