“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.” - by shalini
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 89 cal
- 4%
- Fat
- 3.6 g
- 6%
- Carbs
- 14.7 g
- 5%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 s..." See moreaid that, if you cook this with your eggs, along with a cut up mushroom, you are in business for breakfast."
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