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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 89 Calories

Ingredients

• 2 tablespoons vegetable oil
• 2 bay leaves
• ½ teaspoon cumin seeds
• 4 dates, pitted and chopped
• 1 (1 inch) piece fresh ginger root, peeled
• 1 dried red chile, halved
• 4 tomatoes, cut into small cubes
• ½ cup grated jaggery (palm sugar), or to taste
• ½ teaspoon Indian black salt

Recipe Instructions

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.n

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.n