Sweet-And-Sour Tomato Chutney
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
41
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Mustard Seed1 large
Onion (chopped)1 tbsp
Curry Powder1 cup
Sugar3 cup
Apple Cider Vinegar3 cup
Malt Vinegar1
Bay Leaf2 tsps
Salt (plus more)2 tbsps
Lemon Juice (fresh)1 tsp
Cayenne PepperDirections:
1
Heat oil in a large saucepan over medium
2
Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes
3
Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5–8 minutes
4
Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes
5
Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp
6
Salt and cook, stirring to dissolve sugar
7
Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40–50 minutes
8
Remove from heat and stir in lemon juice and cayenne
9
Season with more salt if needed
10
Heat oil in a large saucepan over medium
11
Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes
12
Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5–8 minutes
13
Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes
14
Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp
15
Salt and cook, stirring to dissolve sugar
16
Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40–50 minutes
17
Remove from heat and stir in lemon juice and cayenne
18
Season with more salt if needed
19
Do Ahead Chutney can be made 1 week ahead
20
Let cool; cover and chill
21
Chutney can be made 1 week ahead
22
Let cool; cover and chill