Madras Tomato Chutney

3
SEIRRAC 0

"This is a red tomato chutney which has a lot of flavor and is GREAT with Samosas. Lengthy time to make this is due to the fact that it should stand and cool long before it is served. A good thing to make a day or two in advance."

Ingredients 2 h 35 m {{adjustedServings}} servings 35 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 35 kcal
  • 2%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. In a skillet, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chili powder, tamarind extract, and salt.
  2. Transfer mixture to a blender or food processor. Process until smooth. Refrigerate for 2 hours.
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Reviews 3

  1. 3 Ratings

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MRSKELLS
7/3/2005

Really good, although I couldn't find any tamarind extract. Used a little cumin instead and it still turned out good.

GringaMama
6/7/2010

Make this chutney last night for Indian dinner party to serve with pakora recipe that I also found on this site. I didnĀ“t have tamarind so I used cumin and garam masala to season. It made quite a bit for what I needed (as a dipping sauce) so next time I will half the recipe.

Kathleen Bayramian
5/11/2009

We love indian food. I was so happy to find this recipe,as we love chutneys at our favorite Indian restaurants. This is so good and easy to prepare.