Sweet Tomato–Dried Apricot Chutney

Name: Sweet Tomato–Dried Apricot Chutney
Yield: Makes about 5 half-pint jars
Cuisine: Indian
Ingredients: 1 teaspoon minced peeled fresh ginger; 1 teaspoon vegetable or olive oil; ½ teaspoon cumin seeds; 2 teaspoons brown mustard seeds; 1 teaspoon vegetable or olive oil; 4 pounds plum tomatoes; ¼ cup cider vinegar (5% acidity); 1 cup (4½ ounces) unsulfured dried apricots, preferably Blenheim; 1 teaspoon ground cinnamon; 1 teaspoon crushed red pepper flakes; 1 cup (4½ ounces) unsulfured dried apricots, preferably Blenheim; ¼ cup jaggery or packed brown sugar; ¼ cup jaggery or packed brown sugar; ¼ teaspoon ground cloves; 1 teaspoon pure kosher salt

Preparation info

Makes about
5
half-pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

With its classic hot-and-sweet spices, and the dark molasses-like flavor of jaggery, this chutney makes an excellent accompaniment to indian meals, alongside, say, braised hearty greens, a thick dal, and basmati rice or naan. It’s also great dolloped into a pita full of grilled vegetables or spread on a sandwich.

Ingredients

4 pounds plum tomatoes
1 teaspoon vegetable or olive oil

Asia
India
Georgia
Preserve
Side dish
Vegan
Summer
Gluten-free
Spicy

Method

Prepare for water-bath canning: Wash the jars, keep them hot in the canning pot, and put the flat lids in a bowl. (details.)

Peel the tomatoes and coarsely chop them.

In a wide, 6- to 8-quart preserving pan, heat the oil over medium heat until it shimmers. Add the ginger and cook, stirr