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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.