Best Sweet And Sour Tomato Chutney Recipes

Sweet-and-Sour Tomato Chutney image

Provided by Rebecca Collerton

Yield Makes about 2 cups

Number Of Ingredients 16

2 tablespoons olive oil
1 teaspoon mustard seeds
1 large onion, chopped
8 garlic cloves, thinly sliced
1 (1-inch) piece ginger, peeled, finely chopped
2 dried chiles de árbol
1 tablespoon curry powder
1 cup sugar
3/4 cup apple cider vinegar
3/4 cup malt vinegar
1 (2-inch-long) cinnamon stick
1 bay leaf
2 teaspoons salt, plus more
1 (14.5-ounce) can crushed tomatoes
2 tablespoons fresh lemon juice
1/2 teaspoon cayenne pepper

Steps:

Heat oil in a large saucepan over medium. Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes. Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5-8 minutes. Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes. Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp. salt and cook, stirring to dissolve sugar. Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40-50 minutes. Remove from heat and stir in lemon juice and cayenne. Season with more salt if needed.
Do Ahead
Chutney can be made 1 week ahead. Let cool; cover and chill.

Sweet and Sour Tomato Chutney image

Provided by Nabiha

Categories Chutneys

Time 1h

Yield 10-15 serving(s)

Number Of Ingredients 9

2 kg ripe tomatoes
100 g ginger
100 g garlic
100 g red chilies
150 ml malt vinegar or 150 ml fruit vinegar
1 cup deseeded dates
1 cup seedless raisin
2 cups sugar
1 teaspoon salt

Steps:

Grind ginger, garlic and red chillies into fine paste with splash of vinegar.
Mince dates and raisins in a food processor without adding water.
Chop tomatoes roughly, put in large pan, and cook till soft and mushy. Add the paste made in step 1 , minced raisins and dates, sugar, vinegar and salt. Cook, stirring frequently, on low heat till sugar melts.
Increase heat to high and continue to cook, until chutney reaches consistency of thick jam. Leave to cool.
Fill in air-tight jars. Will keep for 6 months in the refrigerator.

Nutrition Facts : Calories 341.1, Fat 1.2, SaturatedFat 0.3, Sodium 251.1, Carbohydrate 84.1, Fiber 6, Sugar 66.1, Protein 4.4