Recipes Tomato Chutney

Tomato Chutney

Tomato Chutney goes with everything. No, it’s not just for Indian food, silly! I love it in particular with red snapper off the barbeque and on venison burgers. Mmmm! You can use safflower oil, but I really urge you to buy ghee, if you can. Unlike other chutneys, this one doesn’t store so well. So, go ahead, spoon on plenty!

Method: Sautee
Prep time: 10 minutes
Cooking time: 40 minutes
Serves 12

8 tablespoons ghee, or safflower oil
1 tablespoon red chili powder
4 teaspoons cumin seeds
3 inch piece of ginger, chopped into mush in food processor
2 inches cinnamon stick
16 cups chopped fresh tomatoes
9 tablespoons brown sugar
1 tablespoon lemon juice
Salt to taste

Heat ghee in a large saucepan over medium heat. It’s worth a trip to the Indian store for this clarified butter as it tastes far superior to any oil substitute. Add cumin seeds and let brown. Add red chilies and ginger and keep stir-frying. Add other ingredients. Cook on low, constantly stirring, for about 30 minutes. Serve fresh with meal.

1. Tomato Chutney II Recipe –
2. Buying Meat and Poultry: How to Make the Healthiest Choice
3. Homemade tomato chutney | BBC Good Food

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