Tomato Chutney

Recipe from the Tasting Table Test Kitchen

To learn more about this recipe, click the following link to read the related story, "What to Eat Now: Tomatoes," in Tasting Table's National edition.

 

Recipe from the Tasting Table Test Kitchen

Tomato Chutney
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Our Test Kitchen spices up tomato chutney with raisins, cinnamon sticks and fresh ginger.
Prep Time
20
minutes
Cook Time
55
minutes
Servings
2
cups
Total time: 1 hour, 15 minutes
Ingredients
  • 3 tablespoons grapeseed oil
  • ¼ cup finely chopped fresh ginger
  • 2 cinnamon sticks
  • ½ teaspoon black pepper, freshly ground
  • ½ medium red onion, finely chopped
  • 2 garlic cloves, halved
  • 4 medium ripe tomatoes, cored and finely chopped
  • ¼ cup granulated sugar
  • ¼ cup sherry vinegar
  • ⅓ cup raisins, finely chopped
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
Directions
  1. Add the oil, ginger, cinnamon sticks and black pepper to a medium saucepan and set over medium-high heat. Stir constantly until the mixture becomes very fragrant and the ginger becomes golden, about 2 minutes.
  2. Add the onion and garlic and cook, stirring often, until the onion browns and the mixture becomes foamy, 8 to 10 minutes. Stir in the tomatoes and cook until they become thick and jammy, about 10 minutes.
  3. Add the sugar, vinegar, raisins, cayenne and salt. Reduce the heat to medium-low and cook the chutney until it's thick and glossy (you can test it by dragging a spoon through it; the chutney should leave a trail that doesn't fill in after 5 seconds) about 30 minutes. Cool in the saucepan, then transfer to a covered container and refrigerate for up to 2 weeks. Serve cold or at room temperature.
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