Reviewed: Jan. 15, 2012

Way too hot using the recommended amount of chili powder...I had to add 3 more cups of tomatoes to bring down the heat!

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1 user found this review helpful

Reviewer:

Steph

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Melbourne, Victoria, Australia

Reviewed: Oct. 23, 2010

I had a lot of tomatoes from my garden I needed to use up. This recipe was a great way to do that. I added only a teaspoon of sugar because I didn't want this to be so sweet. I used fresh ginger and substituted parsley for the cilantro. This cooked down into a rich and deep red tasty sauce. I served it as a dipping sauce for samosas but I can see this for a lot of other dishes too.

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4 users found this review helpful

Reviewer:

peebsy weebsy

Cooking Level: Expert

Reviewed: Sep. 12, 2010

I was not expecting this taste. Very unique and very delicious. I did not have fresh cilantro so I used dry. My husband liked it but I'm not sure he could wrap his mind around sweet tomatoes, so I would use less sugar next time. Definitely worth trying.

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10 users found this review helpful

Reviewer:

Alicia

Cooking Level: Intermediate

Living In: Penticton, British Columbia, Canada

Reviewed: Aug. 26, 2010

This was good. I pureed the chutney. I added lemon juice.

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2 users found this review helpful

Reviewer:

Sarah

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jan. 19, 2010

I absolutely loved this recipe. I will definately be making this one again and again..thanks!

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5 users found this review helpful

Reviewer:

witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Apr. 4, 2009

This was way too sweet for my taste. I'd hold back on the sugar next time.

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5 users found this review helpful

Reviewer:

Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

Reviewed: Jan. 27, 2009

This was an absolute hit at my house-- my friends devoured it when paired with some indian roti. And so easy!

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5 users found this review helpful

Reviewer:

kaitemcnally

Reviewed: May 4, 2008

very easy, I cooked it longer, will use again

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2 users found this review helpful

Reviewer:

louise

Cooking Level: Expert

Home Town: Brisbane, Queensland, Australia

Living In: Pukekohe, Auckland, New Zealand

Reviewed: Oct. 9, 2007

I left out the chili powder in favor of a fresh hatch pepper, used less than a teaspoon of sugar and omitted the cilantro because I didn't have any. I also used fresh ginger and garlic. Using ground spices would be simpler and probably help the sauce set up a little better, but the fresh ingredients make the sauce incredibly flavorful and delicious. I will make this again.

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2 users found this review helpful

Reviewer:

HORSEFLESH

Cooking Level: Intermediate

Home Town: Granville, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Aug. 27, 2007

this tasted great! first time to make chutney and no problems. i used half the chili powder because i have young daughters that won't eat anything too spicey. made a very small serving to use in a bobotie recipe.

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4 users found this review helpful