Tomato-Cucumber Chutney Recipe

Name: Tomato-Cucumber Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 4 garlic cloves, minced; 2 red Thai chiles, minced; 1 medium red onion, finely chopped; 6 medium tomatoes, cut into 1/2-inch dice; 1 tablespoon curry powder; 2 tablespoons honey; 1 English cucumber, halved lengthwise, seeded and finely diced; Salt and freshly ground pepper; 2 tablespoons coarsely chopped basil; 2 teaspoons sesame seeds

Servings: persons

2 tablespoons vegetable oil
4 garlic cloves, minced
2 red Thai chiles, minced
1 medium red onion, finely chopped
6 medium tomatoes, cut into 1/2-inch dice
1 tablespoon curry powder
2 tablespoons honey
1 English cucumber, halved lengthwise, seeded and finely diced
Salt and freshly ground pepper
2 tablespoons coarsely chopped basil
2 teaspoons sesame seeds

1
In a large skillet, heat the vegetable oil.
2
Add the garlic, chiles and onion and cook, stirring occasionally, over moderate heat until softened, about 5 minutes.
3
Add the tomatoes and curry powder and simmer until the tomato liquid starts to thicken, about 10 minutes.
4
Add the honey and simmer for 5 minutes.
5
Add the cucumber and simmer until crisp-tender, about 3 minutes.
6
Remove the skillet from the heat and season the chutney with salt and pepper.
7
Let cool slightly.
8
Stir in the basil, sprinkle with the sesame seeds and serve.

288

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: 2 tablespoons vegetable oil, 4 garlic cloves, minced, 2 red Thai chiles, minced, 1 medium red onion, finely chopped, and more.

Yes, Tomato-Cucumber 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-Cucumber Chutney

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