City Palate

Summer in the City Palate - July August 2017

Gingery Tomato Chutney


Nov/Dec 2009

2-1/4 lbs. roma tomatoes, cored and chopped

1 large red onion, diced fine

4 garlic cloves, peeled and minced

1 red bell pepper, cored, seeded and
diced fine

2 tart apples, cored and chopped fine

1 red chile, seeded and minced

4 T. fresh ginger, minced

3/4 c. apple cider or red wine vinegar

1/2 c. + 2 T. light brown sugar or
organic cane sugar

1 small bunch cilantro, minced

Place all the ingredients, except the cilantro, in a stainless steel pot and bring to a boil, stirring. Reduce heat and simmer the chutney until it’s thick, about 45 minutes. Stir now and then. Just before filling the jars, stir in the cilantro. Fill clean, hot jars and seal them using the boiling water canning method. Process 10 minutes. Serve the chutney with cheese, sandwiches, Indian food, chicken and pork. Makes about 5 250-mL jars.

(Option: I like to purée half of the chutney before putting it in the jars.)



Sauces, Dressings & Condiments