LIVE
Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Hands-on Time
20 Mins
Total Time
44 Mins
Yield
Serves 16 (serving size: 3 tablespoons)

This warming, sweet sauce is easy to make and is a delicious way to add flavor to a variety of foods. It's traditionally served with naan or popadam, but you can pair it with Manchego cheese, put it on sandwiches, or even swirl it into a bit of yogurt for a delicious dip. If you don't have an Indian grocery nearby, pick up Asfetida (also spelled Asfoetida, or called Hing) on Amazon here. Or leave it out altogether—the chutney will still be delicious. The finished sauce keeps in a refrigerated airtight container for up to two weeks.

How to Make It

Combine first 8 ingredients in a medium saucepan over medium-high heat. Cook 1 minute or until fragrant, stirring frequently. Add remaining ingredients; bring to a boil. Reduce heat to medium-low; cook, uncovered, 35 minutes or until thickened, stirring occasionally. Cool completely.

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