Recipe

Spicy Tomato Chutney

Name: Spicy Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 tablespoons peanut oil; 1 tablespoon margarine; 1 large onion, chopped; 2 tablespoons minced garlic; 1 tablespoon minced fresh ginger root; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon ground black pepper; 1 teaspoon cayenne pepper; ¼ teaspoon ground turmeric; 2 tomatoes; 2 serrano chile peppers, seeded; ½ cup fresh cilantro; ½ cup yogurt, whisked until smooth; 3 cups water

This curry sauce is versatile and can be served as a main course with meats and vegetables or as a sauce for dipping or spicing up veggie side dishes. It's great over baked potatoes, too.

Prep 15mCook 30mTotal 45mServes 8

Ingredients

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Instructions

1
Gather all ingredients.
2
Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.
3
Add garlic and ginger to onions; sauté for an additional 2 minutes.
4
Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor. Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.
5
Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.
6
Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers.
7
Add yogurt a little bit at a time, stirring constantly to avoid curdling.
8
Blend mixture in the food processor until smooth
9
Return to saucepan, add water, and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes.
10
Reduce heat and simmer until desired consistency is reached.

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