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Tomato Chutney




Source of Recipe


bon appetit


List of Ingredients




12 garlic cloves
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
1 1/4 cups red-wine vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon brown mustard seeds
6 fenugreek seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/8 teaspoon nigella seeds (sometimes called black onion seeds)
2 lb tomatoes, peeled, seeded, and chopped, or 1 (28 oz) can whole tomatoes in juice, chopped, reserving juice
3/4 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne



Recipe



Purée garlic, ginger, and 1/2 cup vinegar in a blender.

Heat oil in a 2- to 3-quart heavy saucepan over moderately high heat until hot but not smoking and add mustard seeds. When seeds begin to pop, stir in fenugreek, cumin, fennel, and nigella. Add garlic mixture, then cook over moderate heat, stirring, 1 minute. Add tomatoes (with juice), remaining 3/4 cup vinegar, sugar, salt, and cayenne and bring to a boil.

Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened, 1 1/2 to 2 hours (lower heat as necessary).

Transfer chutney to a bowl. Cool, uncovered, then chill, covered, at least 1 week to allow flavors to develop.