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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
Calories: 84 kcal
1 Tablespoon vegetable oil 1 cup finely chopped onions 1 - 14 oz. can diced tomatoes 1 cup cider vinegar ½ 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 ⅔rds. 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 ½. After cooking the chutney, taste it, adding more if you like.
I used jaggery in this recipe but brown sugar works as well.
Calories: 84 kcal | Carbohydrates: 15 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 333 mg | Potassium: 71 mg | Sugar: 13 g | Vitamin A: 10 IU | Vitamin C: 1.5 mg | Calcium: 15 mg | Iron: 0.7 mg