Tomato Onion Chutney

I really love eating chutney with my rice, especially when I,cook Indian food. Chutneys can be eaten cold and are great when the rest of your meal is dry.  This chutney was quite easy to make, but the results were quite wonderful. The white wine, gave the dish a very subtle flavour. You could substitute the wine with a vegetable or chicken stock if you prefer. My husband and I really enjoyed eating it with our rice and chicken yesterday. It keeps for a few days in the refrigerator.


4 tomatoes, diced

1 yellow onion, diced

½ cup white wine

1 inch ginger, finely diced


½ lemon

1 tbsp Olive oil


  1. Heat pan and add the olive oil. Once the oil is hot, add the diced onions and stir fry until translucent.
  2. Add the white wine to the onions and keep cooking until most of the liquid has evaporated.
  3. Add tomatoes and ginger. If the tomatoes are cut small, the cooking time will be shorter.
  4. Cook until the tomatoes become soft and almost pureed like.
  5. Add in juice of ½ a lemon. Stir and remove from heat.
  6. Garnish with cilantro leaves.


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