You are here

Tomato Chutney

Healthy.Eater's picture
  Olive oil 1 Tablespoon
  Yellow onions 2 Medium, coarsely chopped
  Sweet red pepper 1 Large, cored, seeded and cut into 1 inch squares
  Minced fresh ginger 1 1⁄2 Tablespoon
  Ripe tomatoes 8 Medium, peeled, seeded and coarsely chopped
  Firmly packed dark brown sugar 2 Cup (32 tbs)
  Raisins 1 Cup (16 tbs)
  Cider vinegar 3⁄4 Cup (12 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Orange zest strips 4 (Colored Part Of The Rind, 1/2 By 3 Inches Each)
  Cinnamon sticks 2
  Salt 1⁄2 Teaspoon (Adjust Quantity As Needed)
  Ground allspice 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon (Cayenne)
  Ground cardamom 1⁄4 Teaspoon

1 ln a large enameled orstainless steel saucepan, heat the oil over low heat.
Add the onions and sweet red pepperand cook, stirring occasionally, for 5 minutes.
Add thegingerandcook2 minutes longer.
Stirinthetomatoes, sugar, raisins, vinegar, orange juice, orange zest, cinnamon sticks, salt, allspice, ground red pepper, and cardamom; bring to a boil over moderate heat.
Lower the heat and simmer, uncovered, for 1 hour.
Let cool to room temperature.thencoverand refrigerate for 2 days to allow flavors to mellow.
Serve at room temperature or chilled.
Will keep, covered and refrigerated, for up to 3 weeks.
2 For longer storage, pour the hot chutney into eight 1/2 pint canning jars, leaving 1/2 inch of head space between the chutney and jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and return to a boil.
Process for 10 minutes.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (19 votes)


Tomato Chutney Recipe