Tomato Chutney

Name: Tomato Chutney
Yield: Makes 500 ml (2 cups)
Cuisine: Indian
Ingredients: 2 garlic cloves, finely chopped; 2 tsp mustard seeds; 100 g (scant ½ cup) chopped dates; 45 ml (3 tbsp) vegetable oil; ½ tsp nigella seeds; 2 red onions, diced; 3 cm (1¼ in) fresh root ginger, peeled and finely chopped; 40-55 g (3-4 tbsp) caster sugar; 1 tbsp fennel seeds; 2 large green chillies, seeded and chopped; 2 x 400 g (14 oz) cans chopped tomatoes; 100 ml (⅓ cup) white wine vinegar

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

This bold, gingery chutney is so moreish that I like to use it as a base of a meal: for a quick on-the-go lunch, serve it warm with a heap of fluffy rice, halved hard-boiled eggs, and a sprinkling of chopped coriander (cilantro) before bringing to the table.

Ingredients

45 ml (3 tbsp) vegetable oil
2 tsp mustard seeds

Asia
India
Preserve
Gluten-free
Vegan

Method

Heat the oil in a medium saucepan set over a medium heat. Add the mustard seeds and fry for a few seconds until they stop popping. Stir in the nigella and fennel seeds, and fry for another 10 seconds.
Turn down the heat and add the onions, garlic, ginger, green chillies, tomatoes, dates, sugar, and vinegar. Simmer, uncovered, for 10-15 minutes, until thickened.