Tomato Chutney
Recipe from the Tasting Table Test Kitchen
To learn more about this recipe, click the following link to read the related story, "What to Eat Now: Tomatoes," in Tasting Table's National edition.
Recipe from the Tasting Table Test Kitchen
Tomato Chutney
Our Test Kitchen spices up tomato chutney with raisins, cinnamon sticks and fresh ginger.
Prep Time
20
minutes
Cook Time
55
minutes
servings
2
cups
Total time: 1 hour, 15 minutes
Ingredients
- 3 tablespoons grapeseed oil
- ¼ cup finely chopped fresh ginger
- 2 cinnamon sticks
- ½ teaspoon black pepper, freshly ground
- ½ medium red onion, finely chopped
- 2 garlic cloves, halved
- 4 medium ripe tomatoes, cored and finely chopped
- ¼ cup granulated sugar
- ¼ cup sherry vinegar
- ⅓ cup raisins, finely chopped
- ⅛ teaspoon cayenne pepper
- 1 teaspoon kosher salt
Directions
- Add the oil, ginger, cinnamon sticks and black pepper to a medium saucepan and set over medium-high heat. Stir constantly until the mixture becomes very fragrant and the ginger becomes golden, about 2 minutes.
- Add the onion and garlic and cook, stirring often, until the onion browns and the mixture becomes foamy, 8 to 10 minutes. Stir in the tomatoes and cook until they become thick and jammy, about 10 minutes.
- Add the sugar, vinegar, raisins, cayenne and salt. Reduce the heat to medium-low and cook the chutney until it's thick and glossy (you can test it by dragging a spoon through it; the chutney should leave a trail that doesn't fill in after 5 seconds) about 30 minutes. Cool in the saucepan, then transfer to a covered container and refrigerate for up to 2 weeks. Serve cold or at room temperature.