Madras Tomato Chutney
Ingredients2 h 35 m servings 35 cals
- In a skillet, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chili powder, tamarind extract, and salt.
- Transfer mixture to a blender or food processor. Process until smooth. Refrigerate for 2 hours.
Per Serving: 35 calories; 2.5 g fat; 3.2 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 198 mg sodium. Full nutrition
ReviewsRead all reviews 3
Really good, although I couldn't find any tamarind extract. Used a little cumin instead and it still turned out good.
Make this chutney last night for Indian dinner party to serve with pakora recipe that I also found on this site. I didn´t have tamarind so I used cumin and garam masala to season. It made quit...