Lisa Atwood, Rebecca Courchesne, Rick Field

Curried Yellow Tomato Chutney

Name: Curried Yellow Tomato Chutney
Yield: Makes 7 half-pint (8-fl oz/250-ml) jars
Ingredients: ½ cup (4 oz/125 g) raw cane sugar (see note); ¾ tsp salt, plus salt to taste; 2 Tbsp peeled and grated fresh ginger; ¾ cup (6 fl oz/180 ml) malt vinegar; Freshly ground pepper; 1 Tbsp plus ½ tsp curry powder; 1 tsp brown mustard seeds; 2 fresh green chiles such as Anaheim; ¼ cup (2 fl oz/60 ml) canola oil; 4 cloves garlic, grated; 1 tsp ground cumin; ¾ tsp chili powder; 5 lb (2.5 kg) yellow tomatoes; 2 large yellow onions

Preparation info

Makes
7
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Indian cooks typically grind and blend their own spices for the curry powder they use in their chutneys. This simplified chutney calls for commercial curry powder and already-ground spices with good results. If you can’t find raw cane sugar, use light brown sugar instead.

Ingredients

5 lb (2.5 kg) yellow tomatoes
2 large yellow onions

Vegan

Method

Have ready hot, clean jars and their lids.

Blanch, peel, and core the tomatoes, then cut them into large chunks. You should have about 10 cups (3¾