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Indian Sweet Tomato Chutney

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shalini

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.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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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Reviews

WoundedEgo
2
8/13/2012

I was seeking something like the Chutney I'm accustomed to and this is not it. This is indeed a "sweet" Chutney rather than the infinitely more delicious spicy Chutney I would gladly die for. Having said that, if you cook this with your eggs, along with a cut up mushroom, you are in business for breakfast.