Tomato Chutney
Equipment
- 1 skillet
Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp. ghee
- 1 shallot minced
- 2 tsp. minced garlic
- 4 large tomatoes diced
- ⅓ c. jaggery (aka gur, sucanat, turbinado, raw sugar)
- ¼ c. apple cider vinegar
- ¼ tsp. ginger powder
- ½ tsp. cumin powder
- ½ tsp. chili powder
- ½ tsp. turmeric powder
- 1 tsp. salt
Instructions
- In a large skillet, add the olive oil, shallot, and garlic and heat over medium-high heat. Gently sauté until they begin to soften.
- Add in the tomatoes, sugar, vinegar, ginger, cumin, chili powder, and salt. Stir till combined.
- Simmer for 1 hour, stirring occasionally, until the chutney reduces to a jammy consistency.
- Once cooked, remove from the heat and mash by hand or pulse in a food processor or blender.
- Allow to cool and serve. You may store this in an airtight container in the refrigerator until ready to use.
Notes
To make this recipe more Pitta-friendly, add ¼ c. dried rose petals in step 2.
