Tomato Chutney II

Tomato Chutney II


"This is an amazing chutney that is some what spicy but not to bad, and sweet. This is very good on flat breads."


20 m servings 18 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 18 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan over medium heat, combine the tomatoes, ginger, garlic, cilantro, chili powder sugar and salt. Simmer over medium heat, stirring occasionally, until thick and saucy, about 10 minutes.
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  1. 18 Ratings


I was not expecting this taste. Very unique and very delicious. I did not have fresh cilantro so I used dry. My husband liked it but I'm not sure he could wrap his mind around sweet tomatoes, so...

I absolutely loved this recipe. I will definately be making this one again and again..thanks!

This was way too sweet for my taste. I'd hold back on the sugar next time.

This was an absolute hit at my house-- my friends devoured it when paired with some indian roti. And so easy!

this tasted great! first time to make chutney and no problems. i used half the chili powder because i have young daughters that won't eat anything too spicey. made a very small serving to use in...

I had a lot of tomatoes from my garden I needed to use up. This recipe was a great way to do that. I added only a teaspoon of sugar because I didn't want this to be so sweet. I used fresh ginger...

Not bad at all. Very easy too. I used ginger paste because it was what I had available. Also added 1 tsp oil. Ate with Paratha. Husband found it to be a tad too sweet. But it was nostalgic...

Loved it! Served it as a dip for whole wheat pita's. No modifications needed.

This was good. I pureed the chutney. I added lemon juice.