Tomato Chutney

Tomato Chutney
Photo by Jonny Valiant

Ingredients

  • ½ teaspoon cardamom seeds, crushed
  • 1 teaspoon ground ginger
  • 2 teaspoons sea salt
  • ½ cup sugar
  • 1 ¼ cups cider vinegar
  • ¼ teaspoon ground cloves
  • 7 plum tomatoes, peeled and quartered
  • + 6 more ingredients
    • ¼ teaspoon black pepper
    • 2 tablespoons minced fresh garlic
    • ½ cup golden raisins
    • 1 cup chopped onion
    • ½ teaspoon mustard seeds
    • 1 tablespoon olive oil

1. Place first 7 ingredients in a large saucepan over medium-low heat; bring to a boil. Add onion and remaining ingredients; stir to combine. Reduce heat, and simmer 1 1/2 hours or until thick, stirring occasionally.

View full recipe at My Recipes

Comments

Variations on Tomato Chutney

  • Tomato Chutney
    • 1 1/2 teaspoons mustard seeds
    • 1 28- to 32-ounce can whole tomatoes with juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground allspice
    • 1 large onion
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    • 1 clove garlic, minced
    • 1 1/4 cups sugar
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    • One 2-inch piece ginger, peeled and chopped
    • 1 jalapeño chile, seeds and ribs removed, chopped
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    • 3 cups cider vinegar
    • 3 onions
    • 1 cup golden raisins
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    • 2 1/2 teaspoons salt
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    • 1/2 teaspoon salt
    • 1/4 cup distilled white vinegar
    • 1 whole star anise
    • 1/4 teaspoon chili powder
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    • 1 tablespoon minced peeled fresh ginger
    • 1 tablespoon minced peeled fresh ginger
    • 1/4 teaspoon ground turmeric
    • 2 teaspoons vegetable oil
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