Aug 26

With more tomatoes growing in the garden than we know what to do with, I decided to make this Tomato Chutney when I came across the recipe. I absolutely love jams and jellies and chutneys but I’ve never made an attempt to make any of them until now.

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Tomato Chutney

Author: peace. love. quinoa

Ingredients

• 2 lbs. assorted tomatoes (of choice)
• 1 large onion, chopped into eights
• ½ cup raw turbinado sugar
• ⅓ cup white vinegar (5% acidity)
• ½ teaspoon dried crushed red pepper
• ½ teaspoon allspice
• pinch of sea salt
• large pot of boiling water
• large pot of ice cold water

Instructions

1. Cut a large “X” on the bottom of each tomato. Working in batches, place the tomatoes in a large pot of boiling water.
2. Blanch for 30-60 seconds or until skins start peeling off. With tongs, pull the tomatoes out of the boiling water and immediately drop in to ice cold water; drain.
3. Remove the skins of the tomatoes and discard. Remove the core and discard. Quarter the tomatoes and set aside.
4. Pulse the onions in a food processor until chopped. Add the tomatoes and any accumulated juices and continue pulsing until the tomatoes are chopped.
5. Pour the mixture in to a large pot along with all other ingredients; bring to a boil over medium heat.
6. Cook, uncovered, for 1 hour or until mixture is thick and reduced, stirring often.

3.2.2265

This chutney can be used in a variety of different ways, here you see the chutney served with crackers, I can imagine a cheese would have sat well with the cracker + chutney. I can also imagine this chutney would be delicious served on top of a fresh fish filet or Fried Green Tomatoes. When I visit Indian restaurants, they always serve a variety of chutneys with their appetizers.

I can’t wait to share a few ways I’ll be using this tomato chutney in the near future.
How would you serve this chutney?

Tagged with → chutney • Cook • Cooking • garden recipes • gluten-free • Home • indian • Indian cuisine • PLQ favorites • recipe • sauces & condiments • side dish • tomato • tomato chutney • vegan • Vinegar 

Love

Crista

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