California Raisin, Tomato and Onion Seed Chutney
Submitted by: Robert Gadsby
Typical East Indian flavors and California raisins for a vegetable side dish or a dipper for flat breads.
- 2 tablespoons grape seed or canola oil
- 1/2 teaspoon black onion seeds
- 1 medium bay leaf
- 2 small dried red chiles
- 1 cup seeded and chopped tomatoes
- 1 1/4 teaspoons mild red chili powder
- 1/2 cup granulated sugar
- 1/2 cup California golden raisins
Heat oil in heavy pan and add onion seeds, bay leaf and dried chiles. When they crackle, snap and pop, add tomatoes and cook until soft. Stir in chili powder, sugar and raisins; simmer for 15 minutes until liquid has almost all evaporated and the chutney is thick and glossy. Cool and serve as a vegetarian side dish or with East Indian flatbreads such as poori or parantha for dipping.
Nutrition Facts Per Serving
Calories 230 (26% from fat); Total Fat 7g (sat 0.5g, mono 4g, poly 2g, trans 0g ); Cholesterol 0mg; Protein 1g; Carbohydrate 44g; (Dietary Fiber 2g; Sugars 39g; ); Iron 1mg; Sodium 15mg; Calcium 18mg; Potassium 280mg
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