Tomato Chutney

Ingredients

  • 3 tablespoons white wine vinegar
  • One 2-inch piece ginger, peeled and chopped
  • 1 jalapeño chile, seeds and ribs removed, chopped
  • 1 tablespoon basil leaves, chopped
  • 1 tablespoon mint, chopped
  • 1 tablespoon cilantro, chopped
  • 1 teaspoon ground coriander
  • + 14 more ingredients
    • 2 cardamom pods
    • 4 fresh tomatoes, coarsely chopped
    • 1 cup canned stewed tomatoes
    • 2 shallots, finely chopped
    • 3 cloves garlic, finely chopped
    • Juice of 2 limes
    • ¼ cup olive oil
    • 2 tablespoons dark raisins
    • Salt and freshly ground black pepper
    • 1 cinnamon stick
    • 1 tablespoon honey
    • 1 tablespoon light brown sugar
    • ½ teaspoon chili powder
    • 1 teaspoon curry powder

1. Heat the olive oil in a medium skillet over medium heat. Add the garlic, ginger, shallots, chili powder, curry powder, coriander, cardamom, and cinnamon stick and cook until golden and fragrant, about 5 minutes. Add the honey and brown sugar and cook until caramelized, 2 to 3 minutes. 2. Stir...

View full recipe at Epicurious

Comments

Variations on Tomato Chutney

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