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Tomato Chutney with Rice

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Tomato Chutney with Rice

The perfect tomato chutney with rice recipe with a picture and simple step-by-step instructions.

  • 250 g Cherry tomatoes
  • 1 Shallot
  • 1 Clove of garlic
  • 1 tbsp Sugar
  • 2 tbsp Olive oil
  • Salt
  • Pepper
  1. Wash the tomatoes, cut them in half and remove the stalk.
  2. Peel the shallot and the clove of garlic and cut into small cubes.
  3. Put the olive oil in a saucepan and simmer the ingredients for about 5 – 7 minutes over medium heat. Then season with salt and pepper. Instead of just olive oil, I use 1 tablespoon of olive oil and 1 tablespoon of Rama Culinesse.
  4. I don’t know for sure whether the term “chutney” is correct! But I can’t think of any other term☺ Still … enjoy your meal!
Dinner
European
tomato chutney with rice

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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