Recipe: Yummy Spicy Tomato Chutney
Spicy Tomato Chutney. Spicy and sweet – ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden. And yet it still is Tomato-ey in spite of all the spices used in making this lip smacking Spicy Tomato Chutney or Relish.
Ingredients of Spicy Tomato Chutney
- You need of Tomatoes – slightly over ripe or under also ok.
- You need of balsamic vinegar (cheap stuff ok) Or Red wine Vinegar.
- Prepare of White vinegar or Malt vinegar.
- Prepare of Dark Muscovado Sugar.
- It’s of Chilli finely chopped (optional) – I love adding more :).
- Prepare of Large Onion Diced.
- It’s of Ginger powerder.
- You need of Cardamom Pods (optional).
- It’s of Paprika.
In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell. Traditionally tomato chutney was made by crushing roasted tomatoes, garlic, chilies, tamarind, cumin seeds and salt in a mortar pestle. Nothing else was added to it. Most South Indian households enjoy a variety of chutneys with every meal & snack.
Spicy Tomato Chutney instructions
- Put everything into a large heavy based pan – cook on medium heat (needs to be bubbling) for 30-40 mins until a dark jammy like consistency and not really any liquid remains..
- Remove from heat and allow to slightly cool before putting into 2 Sterile Jars (I use boiling water to water the interiors twice) Careful they will become very hot but this helps when adding the Tomatoes so the jars dont crack..
- Wait until cooled then add the cap and put in the fridge – try to leave around 1-2 weeks before eating if you can resist – I never can 😛 unopened should be ok for 3 months, once opened keep in fridge and eat within 2 weeks..
We Telugu speaking people make spicy hot chutney with almost every seasonal vegetable. Put all the ingredients in a large pan or a preserving pan and stir together. Bring slowly to the boil, stirring from time to time to make sure the sugar has dissolved. Cook the chutney at a medium. In a large pot over medium heat, warm the olive oil, then add in the shallots.