Hot and Spicy Litchi Tomato Chutney Recipe

By William Woys Weaver
Published on December 1, 2009
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PHOTO: ROB CARDILLO
Our Litchi tomato chutney recipe packs a south Indian punch. Add it to meat dishes or serve it over rice.

Not like the bland stuff available at supermarkets, our Litchi tomato chutney recipe delivers a kick from its combination of Indian spices. You can use it straight away if you want to, but the flavors will be richer and more subtle if you allow them to mix, blend, and mellow for a couple weeks.

Hot and Spicy Litchi Tomato Chutney

• 4 cups green tomatoes, sliced into small shreds (measure after slicing)
• 2-1⁄2 cups whole Litchi tomatoes (hulls removed)
• 6 dates, seeded and coarsely chopped
• 4 garlic cloves, each sliced into 4 pieces lengthwise

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