Indian Sweet Tomato Chutney

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.

Step: 1

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.

Step: 2

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.

Per Serving: 89 calories; protein 0.7g; carbohydrates 14.7g; fat 3.6g; sodium 151.4mg.

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