Spicy Tomato Chutney
Spicy Tomato Chutney combines garden fresh tomatoes with peppers, onions and spices for a chutney that's perfect topped on seafood, steak or on your next cheeseboard!
Servings 2 pints
Ingredients
- 4 lbs ripe tomatoes roma tomatoes work super
- 1 pc fresh ginger root about 1"
- 3 cloves garlic
- 1 yellow bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 2 onions diced
- 1 jalapeno pepper seeds removed, finely diced
- 1/4 C raisins
- 1.5 C granulated sugar
- 1 C red wine vinegar
- 2 tsp allspice
- 1 tsp chili powder
- 1/4 tsp smoked paprika
- 1 Tbsp curry powder can substitute curry paste if necessary
Optional
- 1/2 tsp red pepper flakes
Instructions
- Fill a saucepan with water, bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
- Dice tomatoes and add to pot with diced peppers, onion, jalapeño pepper and granulated sugar.
- Place garlic, ginger and red wine vinegar in blender and blend until smooth. Pour mixture into the pot with tomatoes, peppers, onion and sugar. Add spices and optional red pepper flakes.
- Simmer mixture over medium heat until thick. Spoon into jars and refrigerate until ready to use.