Tomato Chutney Recipe

Name: Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 1 Tablespoon Caraway Seed; 1 Tablespoon Black Mustard Seed; 6 whole Curry Leaves; 1 Tablespoon Grated Ginger; 3 cloves Garlic, Minced; 2 whole Onions, Sliced; 2 cans (14.5 Oz. Can) Diced Or Whole Tomatoes; 1 whole Jalapeno, Sliced; 1 Tablespoon Garam Masala; Sugar And Salt, To Taste

Servings: persons

3 Tablespoons Olive Oil
1 Tablespoon Caraway Seed
1 Tablespoon Black Mustard Seed
6 whole Curry Leaves
1 Tablespoon Grated Ginger
3 cloves Garlic, Minced
2 whole Onions, Sliced
2 cans (14.5 Oz. Can) Diced Or Whole Tomatoes
1 whole Jalapeno, Sliced
1 Tablespoon Garam Masala
Sugar And Salt, To Taste

1
Thinly slice the onions and set aside. Heat the oil in a large skillet on medium-high. Add the caraway, the curry leaves and the mustard seed and cook until the mustard seeds start to pop. Add the grated ginger and the garlic and cook for one minute. Add the sliced onion and cook until golden.
2
Add the tomatoes, jalapeno slices and the garam masala and cook until most of the liquid from the tomatoes has evaporated, about 30 minutes. Balance the acid of the tomatoes with sugar and add salt to taste. Serve warm with curry.
3
This is a fairly hot recipe. You can decrease the heat by removing the seeds and veins from the jalapenos before adding them with the tomatoes.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 1 Tablespoon Caraway Seed, 1 Tablespoon Black Mustard Seed, 6 whole Curry Leaves, and more.

Yes, Tomato Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Chutney

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