Tomato Chutney

Ingredients

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

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

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 (28-ounce) can whole tomatoes, undrained and chopped
- 1 1/4 cups red wine vinegar
- 1 (28-ounce) can whole tomatoes, undrained and chopped
- +6 other ingredients
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
- 1/4 cup distilled white vinegar
- 1 tablespoon fresh ginger
- 1/2 teaspoon salt
- 2 1/4 pounds plum tomatoes
- 1/4 cup mild honey
- 1 whole star anise
- +4 other ingredients
Tomato Chutney
- 2 tablespoons sugar
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 2 teaspoons vegetable oil
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- +9 other ingredients