Tomato Chutney
A spiced tomato chutney with raisins, chilies, garlic, and mustard seed. This Anglo-Indian condiment combines parboiled tomatoes with aromatic spices and vinegar for a tangy, flavorful preserve.
Ingredients
- 6 pounds Large ripe tomatoes (Original recipe called for 200 tomatoes; scaled to approximately 6 pounds for modern use)
- 4 cups White vinegar or malt vinegar (Divided: 1 quart for parboiling)
- 4 ounces Raisins (About 3/4 cup)
- 7 ounces Salt (About 10 tablespoons; reduce to taste for modern palates)
- 4 ounces Sugar (About 1/2 cup)
- 8 ounces Fresh red chilies, finely sliced (About 2 cups sliced; adjust heat level to preference)
- 4 ounces Garlic, ground or finely minced (About 1/2 cup ground garlic)
- 7 ounces Mustard seed, ground (About 1 cup ground mustard seed)
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Instructions
- 1Wash the tomatoes thoroughly and remove any stems or blemished areas. Cut large tomatoes into quarters.
- 2Place the tomatoes in a large pot with 1 quart (4 cups) of vinegar. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes until tomatoes are softened but not completely broken down.
- 3Add the raisins, salt, sugar, sliced chilies, ground garlic, and ground mustard seed to the pot with the parboiled tomatoes. Stir well to combine all ingredients thoroughly.
- 4Remove the pot from heat and allow the mixture to stand at room temperature for 10 to 12 hours. This allows the flavors to meld and the spices to infuse into the tomatoes.
- 5After the standing time, place the pot over low heat and bring to a gentle boil. Cook for 20 to 30 minutes, stirring occasionally to prevent sticking, until the mixture thickens to a chutney consistency.
- 6Remove the pot from heat and allow the chutney to cool completely to room temperature. This will take approximately 2 hours.
- 7Once completely cool, transfer the chutney to sterilized glass jars or bottles. Seal tightly and store in a cool, dark place. The chutney will keep for several months and improves with age.
