Sweet Tomato Chutney
photo by sheepdoc
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
2 cups
ingredients
- 1 (16 ounce) can tomatoes, cut up, with juice
- 1 medium onion, finely chopped (1/2 cup)
- 2 garlic cloves, minced
- 1 teaspoon gingerroot, grated
- 3⁄4 cup sugar
- 3⁄4 cup red wine vinegar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon ground red pepper
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup raisins or 1/2 cup currants
- 1⁄4 cup slivered almonds
directions
- In a saucepan combine undrained tomatoes, onion, garlic, and gingerroot. Stir in sugar, vinegar, salt, paprika, red pepper, and cloves. Bring to a boil; reduce heat.
- Simmer, uncovered, for 30 minutes or until the mixture is thickened; stir frequently. Stir in the raisins or currants and the almonds; heat through.
- Remove from heat and cool. Pour into a container; cover and label. Can be stored in the refrigerator for up to 3 weeks.
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Reviews
-
This was great. I used fresh tomatoes, peeled and chopped. I have one kid who will only eat tomatoes if they are ketchup and I told him this was everything that was in ketchup, just chunky. He ate some and said it tasted like tomato jam. I loved it. It was cooking the whole time I was making dinner and smelled terrific.
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We were wowed by this simple chutney. My family yelled "5 stars" at first bite. I added more raisins as I had lots on hand, but otherwise followed the recipe. It smells divine cooking , thickens beautifully, and tastes wonderful. I only wish I had a bigger batch. This is not overly spicy hot. Next time I might add a bit more heat depending on it's planned accompaniment. A definite star recipe on the Culinary Quest 4.
RECIPE SUBMITTED BY
breezermom
United States