“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.” - by SEIRRAC
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
- Transfer mixture to a blender or food processor. Process until smooth. Refrigerate for 2 hours.
Nutrition
Amount Per Serving (12 total)
- Calories
- 35 cal
- 2%
- Fat
- 2.5 g
- 4%
- Carbs
- 3.2 g
- 1%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"Really good, although I couldn't find any tamarind extract. Used a little cumin instead and it still turned out good...." See more"
GringaMama
"Make this chutney last night for Indian dinner party to serve with pakora recipe that I also found on this site. I didn´t have tamarind so I used cumin and garam masala to season. It made quite a bi..." See moret for what I needed (as a dipping sauce) so next time I will half the recipe."
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