Wayne Gisslen

Tomato Raisin Chutney

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Preparation info

  • 1¼ pt

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Blanch the tomatoes in boiling water for 10 seconds to loosen skins. Peel and trim.
  2. Cut tomatoes into quarters.
  3. Combine the garlic, ginger, and first quantity of vinegar in a blender and blend until smooth.
  4. Combine tomatoes, garlic mixture, second quantity of vinegar, sugar, and salt in a stainless-steel saucepan.
  5. Bring the mixture

Per 1 ounce (28.35 g): Calories, 70; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 125 mg.