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Sweet, sour and spicy, this Tomato Chutney is everything you love about ketchup - but better! Flavored with ginger , curry and a little chile, you'll want to slather this chutney on everything - chicken, fish, steaks, sandwiches and vegetables! A quick saute and simmer is all it takes for this riff on an Indian classic!
Servings: 8 servings
- 1 Tablespoon vegetable oil
- 1 cup finely chopped onions
- 1 - 14 oz. can diced tomatoes
- 1 cup cider vinegar
- 1/2 cup sugar
- 1 tsp. salt
- 1 tsp. curry powder
- 1 tsp. cumin
- 1 Tbsp. chili garlic sauce
- 1 tsp. grated fresh ginger
In a medium saucepan, over medium high heat, add the vegetable oil.
Add the onions and saute for 3 - 4 minutes or until the onions are soft and translucent.
Add the curry powder, cumin and ginger and saute for another 1 - 2 minutes.
Add the remaining ingredients to the pan. Increase the heat to high and bring to a boil.
Once the mixture has come to a boil, reduce the heat to low and simmer for 15 - 20 minutes until the mixture is reduced by approximately 2/3rds.
Transfer the mixture to a blender or food processor and proccess for 10 - 15 seconds or until the mixture is blended but still a bit chunky.
Transfer to a sealed container and refrigerate for up to 2 weeks.
If you prefer a less spicy chutney, reduce the chili garlic sauce by 1/2. After cooking the chutney, taste it, adding more if you like.
I used jaggery in this recipe but brown sugar works as well.
Calories: 84kcal | Carbohydrates: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 333mg | Potassium: 71mg | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 1.5mg | Calcium: 15mg | Iron: 0.7mg