Tomato Chutney

Ingredients

  • ¼ cup distilled white vinegar
  • 1 tablespoon fresh ginger
  • ¼ cup mild honey
  • 1 whole star anise
  • 1 tablespoon coarse-grain mustard
  • ¼ cup balsamic vinegar
  • 5 teaspoons sugar
  • + 4 more ingredients
    • ½ teaspoon minced garlic
    • ¼ teaspoon chili powder
    • ½ teaspoon salt
    • 2 ¼ pounds plum tomatoes

Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water, 10 seconds. Transfer tomatoes to a bowl of ice water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Coarsely chop tomatoes. Cook sug...

View full recipe at Epicurious

Comments

Variations on Tomato Chutney

  • Tomato Chutney
    • 1 28- to 32-ounce can whole tomatoes with juice
    • 1 large onion
    • 1 lemon
    • 1/2 teaspoon salt
    • 1/2 cup sugar
    • 1 1/2 teaspoons mustard seeds
    • +4 other ingredients
  • Tomato Chutney
    • 1/4 cup golden raisins
    • 1 1/4 cups sugar
    • 1 clove garlic, minced
    • 1 1/4 cups red wine vinegar
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    • 1 1/4 cups sugar
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  • Tomato Chutney
    • 1 tablespoon basil leaves, chopped
    • 1 teaspoon curry powder
    • 1/2 teaspoon chili powder
    • 1 tablespoon light brown sugar
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    • 2 cups sugar
    • 1 1/2 teaspoons coriander seeds
    • 1/2 teaspoon dried hot red pepper flakes
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    • 2 1/2 teaspoons salt
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  • Tomato Chutney
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground turmeric
    • 5 cups chopped seeded tomato (about 2 pounds)
    • 1/2 teaspoon salt
    • 3 garlic cloves, minced
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