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Gingered Tomato Chutney (Tamatar Chatni) (India)


Vine – ripened tomatoes
2 ½ pounds
Fresh jalapeno chillies
2 large
Distilled vinegar
1 ½ cups
1 ¾ cup
Golden raisins
1 ½ cups
Chopped onion
1 cup
Peeled fresh ginger root – finely chopped
¾ cup
Mustard seeds
2 tbsp
1 tsp

Coarsely chop tomatoes. Wearing rubber gloves, seed jalapenos and finely chop.

In a large heavy saucepan bring vinegar with sugar to a boil, stirring until sugar is dissolved. Stir in remaining ingredients. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 ½ hours, or until thickened and reduced to about 4 cups.

Transfer chutney to a heatproof bowl and cool.