Tomato Chutney

Ingredients

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

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
    • 1/4 cup golden raisins
    • 1 1/4 cups sugar
    • +3 other ingredients
  • Tomato Chutney
    • 1 jalapeño chile, seeds and ribs removed, chopped
    • 1 cinnamon stick
    • 2 shallots, finely chopped
    • 1 tablespoon basil leaves, chopped
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  • Tomato Chutney
    • 2 cups sugar
    • 1 1/2 teaspoons coriander seeds
    • 1/2 teaspoon dried hot red pepper flakes
    • 1 cup golden raisins
    • 3 cups cider vinegar
    • 3 onions
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  • Tomato Chutney
    • 1 teaspoon ground cumin
    • 5 cups chopped seeded tomato (about 2 pounds)
    • 1/4 teaspoon ground turmeric
    • 1/2 teaspoon salt
    • 3 garlic cloves, minced
    • +10 other ingredients


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