Fiery Tomato Chutney

Chutneys can range from thick to chunky, hot to mild, and typically contain fruit cooked with a variety of spices. This piquant condiment is great as a sandwich spread or as a flavor booster for stir-fried vegetables. Store in the refrigerator for up to one week, or freeze leftovers for up to two months.

Yield: 2 cups (serving size: 2 tablespoons)

Ingredients

• 1  tablespoon  canola oil
• 1  teaspoon  black mustard seeds
• 1  teaspoon  cumin seeds
• 4  small dried red chiles
• 1/4  teaspoon  ground turmeric
• 4  cups  chopped cored tomatoes
• 1  tablespoon  sugar
• 2  tablespoons  tomato paste
• 3/4  teaspoon  kosher salt
• 1/4  teaspoon  curry powder
• 1/8  teaspoon  ground red pepper

Preparation

1. Heat oil in a saucepan over medium-high heat. 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 minutes). Spoon into a bowl; cover and chill.

Nutritional Information

Calories:

36 (38% from fat)

Fat:

1.5g (sat 0.1g,mono 0.6g,poly 0.5g)

Protein:

1.2g

Carbohydrate:

5.8g

Fiber:

1.8g

Cholesterol:

0.0mg

Iron:

0.8mg

Sodium:

109mg

Calcium:

12mg