Pickle Chutney

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small skillet, heat the olive oil over medium heat. Add the mustard seeds, cumin seeds, turmeric, and chili powder. Cook until the mustard seeds begin to pop, about 30 seconds.

Step 2

2. Add the chopped onions to the skillet and cook until they are translucent, about 5 minutes.

Step 3

3. Add the chopped tomatoes and cook for another 5 minutes, until they are soft and pulpy.

Step 4

4. Add the chopped pickles and cook for an additional 5 minutes.

Step 5

5. Add salt to taste.

Step 6

6. Remove from heat and let cool to room temperature.

Step 7

7. Once cooled, transfer the mixture to a blender or food processor and pulse until the mixture is well combined but still slightly chunky.

Step 8

8. Stir in the chopped cilantro.

Step 9

9. Transfer the pickle chutney to a jar and refrigerate until ready to use.