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Spiced Tomato Chutney

TIME: 1.5 HOURS (not including canning); SERVES: ~3 PINTS
Adapted from David Tanis

I sometimes double this recipe during Summer when tomatoes are abundant, and I find make time to can a big batch for holiday presents. This chutney has become a necessary condiment for any coconut-milk based curry, or dish that needs a little 'flare'.

INGREDIENTS

3 pounds ripe tomatoes, chopped
1/2 cup ginger, peeled, slivered
1/4 cup garlic, slivered
1 1/2 cups apple cider vinegar
1 cup golden raisins
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 - 6 small, dried hot chili peppers
1/2 tsp. cayenne pepper (opt., depending on your heat tolerance)
1/2 tsp. ground cloves
12 - 15 black peppercorns
1 tsp. black mustard seeds
1 tsp. cumin seed
1 tsp. fennel seed
1 tsp. nigella seeds (opt.)
1 tsp. kosher salt

METHOD

  1. In a small pan, toast the seeds over medium-low heat until fragrant, stirring often to avoid burning. Remove from heat and transfer to a plate.   

  2. Put everything together in a heavy-bottomed pot and bring to a boil. Reduce the heat and simmer, stirring until the mixture has thickened to a jam consistently, about 1 hour.

  3. If you are canning, ladle into sterilized jars and continue the canning process, processing for 20 minutes in a hot water bath. If you are refrigerating or freezing, let cool and transfer into containers.

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