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 28- to 32-ounce can whole tomatoes with juice
    • 1 large onion
    • 1/4 teaspoon cayenne
    • 1 1/2 teaspoons mustard seeds
    • 1 lemon
    • 1/3 cup dried currants
    • +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 tablespoon honey
    • 1/4 cup olive oil
    • 2 tablespoons dark raisins
    • 2 cardamom pods
    • 1 teaspoon ground coriander
    • 1 tablespoon mint, chopped
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  • Tomato Chutney
    • 1/2 teaspoon dried hot red pepper flakes
    • 2 tablespoons fresh gingerroot
    • 1 1/2 teaspoons coriander seeds
    • 3 pounds plum tomatoes
    • 2 cups sugar
    • +3 other ingredients
  • 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
    • +10 other ingredients


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