Tomato Chutney

Ingredients

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

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
    • 1/2 cup sugar
    • 1/4 teaspoon cinnamon
    • 1 28- to 32-ounce can whole tomatoes with juice
    • 1 1/2 teaspoons mustard seeds
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    • 2 teaspoons vegetable oil
    • 3 garlic cloves, minced
    • 1/2 teaspoon salt
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