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.


Mint and Onion Chutney

I love the refreshing taste of mint, especially on a hot day. Mint is one of the easiest herbs to grow, however, you have to grow them in pots as they can take over your garden. As a result of this, I did not have as much mint as I would have liked for my chutney. I need to add to my current one mint plant. The coconut, gives the mint a really nice crunchy texture as well. This mint chutney is a great accompaniment to any meal. It also tastes great smeared on some baked chicken.


2 cups mint leaves

1 big yellow onion, sliced

2 cloves of garlic, sliced

1 tsp cumin seeds

1/2 tbsp tamarind paste, seeds removed, soaked in 1 tbsp of water

3 tbsp grated coconut ( or unsweetened desiccated coconut)

1 tbsp oil


  1. Heat the oil in a pan. Add cumin seeds. Allow seeds to brown slightly.
  2. Add the onions. Sauté till soft and translucent. Add in garlic  and coconut.
  3. Add the mint leaves and mix in with the other ingredients.
  4. Add the tamarind paste and stir.
  5. Cool for a few minutes and then grind in a blender until the mixture is smooth. If you like the onions a little chunky, then do not blend for too long.