Tomato-Garlic Chutney

Tomato-Garlic Chutney
Photo by Karry Hosford


  • ½ teaspoon salt
  • 1 teaspoon mustard seeds, crushed
  • 8 garlic cloves, sliced
  • 1 ½ teaspoons curry powder
  • 2 cups chopped seeded plum tomato
  • 1 tablespoon vegetable oil

Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds and sliced garlic; cover the pan immediately, and cook for 10 seconds, shaking the pan constantly (the mustard seeds will pop once they hit the hot pan, causing the oil to spatter). Stir in the chopped plum toma...

View full recipe at My Recipes


Variations on Tomato-Garlic Chutney

  • Tomato-Garlic Chutney
    • 1/3 cup finely chopped fresh red or green jalapeño chiles
    • 3 cups cider vinegar
    • 7 3/4 pounds ripe tomatoes, peeled (see Notes)
    • +12 other ingredients

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