Indian Sweet Tomato Chutney |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
2 tablespoons vegetable oil |
1/2 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 |
1/2 cup grated jaggery (palm sugar), or to taste |
4 dates, pitted and chopped (optional) |
1/2 teaspoon indian black salt |
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.
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