Thread: Salsa/Sauces
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Old November 24, 2007   #42
Miss Sphinx
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Join Date: Nov 2007
Location: North Carolina
Posts: 70

Red Tomato Chutney
from "Preserving" by Oded Schwartz

3 Tblsp peanut or sesame oil
2 onions, coarsely chopped
1 head garlic, coarsely chopped
6 Tblsp finely shredded fresh ginger
2-3 fresh red chilies, seeded and cut into thick strips
2 lbs firm plum or beefsteak tomatoes, peeled, seeded and chopped
3/4 cup jaggery or light brown sugar
1 cup red wine vinegar
6 cardamom pods
1 bunch basil or mint, chopped

Heat the oil in a noncorrosive saucepan and add the onions, garlic, ginger, and chilies, if using. Cook over low hear for 5 minutes, or until the onions just start to color. Add the tomatoes and cook for 15 minutes, or until soft.

Add the sugar and vinegar, stirring until the sugar is dissolved. Bring to a boil, then simmer for 25-30 minutes, stirring frequently, until it is thick and most of the liquid has evaporated. Remove from the heat.

Grind the cardamom pods in the spice mill or coffee grinder. Add to the chutney through a sieve and stir in the basil or mint.

Ladle into hot, sterilized jars, then seal. The chutney will be ready to eat in about 1 month, but improves with age.

Yield: about 2 pints
Almost any garden, if you see it at just the right moment, can be confused with paradise. - Henry Mitchell
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