Tomato Chutney
- Ready In:
- 1hr 20mins
- Ingredients:
- 24
- Serves:
-
12
ingredients
- 1⁄2 1/2 cup canola oil or 1/2 cup ghee
- mexican cinnamon
- cumin seed
- coriander seed
- clove
- yellow mustard seeds
- whole cardamom pod
- 1 inch piece fresh ginger, grated
- 2 garlic cloves, finely chopped
- 1 small leek, chopped
- 4 -5 lbs ripe summer tomatoes, peeled, seeded and roughly chopped
- 1 cup white sugar
- 3⁄4 cup moscovado sugar
- 1 cup apple cider vinegar
- paprika (sweet, hot or smoked)
- 1⁄2 cup golden raisin
- 2 red chili peppers
- curry powder
- 2 curry leaves
- 2 bay leaves
- sea salt
- black pepper
- 1 teaspoon tamarind paste
- 1 tablespoon lemon juice
directions
- Grind the spices and sauté them in oil or ghee.
- Add the leek, garlic, grated ginger. Sauté 1-2 minutes until fragrant.
- Add the tomatoes, then add the sugars and vinegar and a pinch of paprika. Simmer slowly until thick, stirring occasionally.
- Add the raisins, a couple of red pepper pods, pinch of curry powder, some whole mustard seeds, a chunk of ginger, some chopped sundried tomatoes, a curry leaf or two, some bay leaves, salt and pepper.
- Bring the ingredients to a boil. Add a teaspoon of tamarind concentrate and cook down until thick. Mash the tomatoes as you go.
- It isn’t ready until most of the tomatoes and other ingredients have dissolved in the sauce. It should be a little bit chunky. The mixture should be quite thick. Let cool and put into clean jars, add a little lemon juice, then refrigerate. It’s ready after about a day or two. You can eat it right away but it is really better after resting for that amount of time.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!