Don't expect this slow-cooker chutney to be like the American version, which is jam-like and almost a preserve. This recipe is true to the original Indian style of chutney, which is more of a thick sauce. With spices and tomato, it's both slightly hot and sweet. It's best eaten warm or at room temperature on crackers or grilled meats, and it will keep in the refrigerator for about 5 days. Source: Everyday Slow Cooker

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the tomatoes, garlic, oil, tamarind paste, mustard seeds, cumin seeds, fenugreek seeds, sugar, and, if desired, chiles in a 6-quart slow cooker coated with cooking spray; stir gently. Cover and cook on LOW until well incorporated 8 hours.

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  • Add the salt, and stir gently; transfer the mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender, and place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Serve the chutney warm or at room temperature.

Tips

Multicooker Directions: In Step 1, stir together the chopped tomatoes, garlic, oil, tamarind paste, mustard seeds, cumin seeds, fenugreek seeds, sugar, and, if desired, chiles in the inner pot of a 6-quart multicooker coated with cooking spray. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] 8 hours. Turn off the cooker. Complete Step 2.

Nutrition Facts

52 calories; total fat 3g 5% DV; cholesterol -1mg; sodium 147mg 6% DV; potassium -1mg; carbohydrates 6g 2% DV; fiber 2g 8% DV; sugar 4g; protein 1g 2% DV; exchange other carbs 1; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg.