Tomato Chutney

Ingredients

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

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 lemon
    • 1/4 teaspoon cayenne
    • 1 1/2 teaspoons mustard seeds
    • 1 28- to 32-ounce can whole tomatoes with juice
    • 1/2 teaspoon salt
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  • Tomato Chutney
    • 1 1/4 cups red wine vinegar
    • 1 (28-ounce) can whole tomatoes, undrained and chopped
    • 1 clove garlic, minced
    • 1 1/4 cups sugar
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  • Tomato Chutney
    • 3 cloves garlic, finely chopped
    • 2 shallots, finely chopped
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    • 1 cup golden raisins
    • 3 onions
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  • Tomato Chutney
    • 1 tablespoon minced peeled fresh ginger
    • 1/4 teaspoon ground turmeric
    • 2 teaspoons vegetable oil
    • 5 cups chopped seeded tomato (about 2 pounds)
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