Fiery Tomato Chutney

"From Cooking Light. Store in fridge up to a week or freeze for up to two months."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
11
Yields:
2 cups
Advertisement

ingredients

Advertisement

directions

  • Heat oil in saucepan over med-high.
  • Add mustard seeds, cumin seeds, and chiles to pan; cook 1 minute Stir in turmeric; cook 30 seconds. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 50 min).
  • Spoon into a bowl; cover and chill.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes