Hands-on Time25 MinsTotal Time8 Hours 25 Mins
Yield: Serves 12 (serving size: 1/4 cup)
Don’t expect this chutney to be like the American version, which is jam-like and almost a preserve. This recipe is true to the original Indian style of chutney, which is more of a thick sauce. With spices and tomato, it’s both slightly hot and sweet. It’s best eaten warm or at room temperature on crackers or grilled meats, and it will keep in the refrigerator for about 5 days.
Ingredients
- 6 cups chopped, seeded tomatoes (about 6 large tomatoes)
- 8garlic cloves, peeled and smashed
- 2 tablespoons canola oil
- 1 tablespoon tamarind paste
- 2 teaspoons brown mustard seeds
- 2 teaspoons cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon demerara sugar
- 3dried red chiles (such as Guntur), seeded and broken into pieces (optional)
- Cooking spray
- 7/8 teaspoon kosher salt
Nutritional Information
- Calories 52
- Fat 3g
- Satfat 0g
- Unsatfat 2g
- Protein 1g
- Carbohydrate 6g
- Fiber 2g
- Sugars 4g
- Added sugars 0g
- Sodium 147mg
- Calcium 2% DV
- Potassium 8% DV
- Calories 52
- Fat 3g
- Satfat 0g
- Unsatfat 2g
- Protein 1g
- Carbohydrate 6g
- Fiber 2g
- Sugars 4g
- Added sugars 0g
- Sodium 147mg
- Calcium 2% DV
- Potassium 8% DV
How to Make It
Step 1
Stir together the tomatoes, garlic, oil, tamarind paste, mustard seeds, cumin seeds, fenugreek seeds, sugar, and, if desired, chiles in a 6-quart slow cooker coated with cooking spray; stir gently. Cover and cook on LOW until well incorporated 8 hours.
Step 2
Add the salt, and stir gently; transfer the mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender, and place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Serve the chutney warm or at room temperature.
Step 3
Multicooker Directions: In Step 1, stir together the chopped tomatoes, garlic, oil, tamarind paste, mustard seeds, cumin seeds, fenugreek seeds, sugar, and, if desired, chiles in the inner pot of a 6-quart multicooker coated with cooking spray. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] 8 hours. Turn off the cooker. Complete Step 2.
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