Tomato Chutney

"From personal chef Phyllis Segura"
 
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Ready In:
1hr 20mins
Ingredients:
24
Serves:
12
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ingredients

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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

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!
 
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