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+ servings

Tomato Chutney

Marla Hingley
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 2 cups

Ingredients
  

  • 1 kg about 8 tomatoes, peeled, cored, chopped
  • 2 red or yellow onions finely chopped
  • 4 cloves garlic minced
  • 1 red chili dried or fresh, chopped
  • 2 tsp fresh ginger minced
  • 2/3 cup brown sugar
  • 2/3 cup red wine vinegar
  • 1/8 tsp ground cardamom
  • ½ tsp paprika
  • ½ tsp cinnamon
  • 1 tsp mustard seeds

Instructions
 

  • To peel tomatoes, bring a large pot of water to a boil. Cut a shallow X into the bottom of each tomato, then place in the boil water for 20-60 seconds, or until the skin starts to peel up at the cut. Remove one and pull the peel up from the cut, if it comes of easily they are ready. Place in cold water until able to handle them.
  • Once peeled, remove core and chop or crush with hands – depending on consistency of chutney you want.
  • Combine all ingredients into a saucepan and simmer for 1 hour, until mixture is dark and jammy in consistency.

Notes

Will keep for about a month in the fridge, or process in canning jars for longer storage (and gift giving!).
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