Tuesday, May 3, 2022

East Indian Spicy Tomato Chutney

East Indian Spicy Tomato Chutney

6 large ripe red tomatoes, chopped
2 tart green apples, peeled and cored then chopped
1 cup golden or dark raisins
1 large white onion peeled and chopped
3 large garlic cloves peeled and minced
2 tbs olive oil
1-1/2 cups cider or malt vinegar
1 cup dark brown sugar
2 seeded jalapenos chopped fine
3 inches of ginger peeled and minced
2 tsp sea salt
1 tbs black mustard seed, I substituted yellow seed
1 tbs ground cumin
1 tbs ground turmeric
1 tbs ground cloves
1 tbs red chili powder
1 tbs ground coriander
2 tbs Mexican oregano (this was my substitute for nigella)
1/2 tsp cinnamon

In a non-reactive pan heat the vinegar. When just about ready to boil remove from heat and add mustard seeds and let soak for an hour. At the end of the hour if your raisins are hard, add those and let them soak. Meanwhile sauté chopped onion till soft and translucent in the olive oil. Next add the minced ginger and chopped jalapeno peppers. Then add the garlic and sauté for one minute more. Add the chopped tomatoes and apples then add the vinegar mixture. Add the brown sugar and all remaining ingredients. Cook for at least 45 minutes till mixture becomes a rich dark color. This is so delicious, and spicy but not too hot. Makes about 8 pints. Can in water bath or refrigerate up to one month. I am giving some as gifts, the rest won't last that long.


  1. Yum. I tend to make chutney at the end of summer - but we didn't have a good enough tomato season this year...

  2. I enjoy chutney. Thanks for this recipe Linda.


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