Tomato Chutney

This vibrant Tomato Chutney offers a perfect balance of sweet and tangy flavors, making it an ideal accompaniment for curries, grilled meats, or cheese boards. The recipe combines ripe tomatoes with sweet stoned dates, creating a rich, jam-like consistency that is both refreshing and complex. Aromatics like crushed garlic and grated ginger add depth, while soaked red chilies provide a gentle, warming heat. The acidity from vinegar helps preserve the chutney and cuts through the sweetness of the sugar and dates. This versatile sauce is quick to prepare and packs a punch of flavor. It is excellent served warm fresh from the pan or stored in the fridge for later use. A staple condiment that elevates simple dishes with its homemade charm and robust taste profile.

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 205.3

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Tomato Chutney offers a perfect balance of sweet and tangy flavors, making it an ideal accompaniment for curries, grilled meats, or cheese boards. The recipe combines ripe tomatoes with sweet stoned dates, creating a rich, jam-like consistency that is both refreshing and complex. Aromatics like crushed garlic and grated ginger add depth, while soaked red chilies provide a gentle, warming heat. The acidity from vinegar helps preserve the chutney and cuts through the sweetness of the sugar and dates. This versatile sauce is quick to prepare and packs a punch of flavor. It is excellent served warm fresh from the pan or stored in the fridge for later use. A staple condiment that elevates simple dishes with its homemade charm and robust taste profile.

Ingredients

1 lb Tomatoes, sliced
1/2 cup Dates, stoned & chopped
2 cloves Garlic, crushed
1/2 teaspoon Ginger, grated
2 Dried Red chilies, soaked
1/2 cup Vinegar
2 tablespoons Sugar, or to taste

Directions

1
Drain the soaked red chilies and set aside.
2
Combine the sliced tomatoes, chopped dates, crushed garlic, and grated ginger in a medium-sized saucepan.
3
Add the drained red chilies, vinegar, and sugar to the saucepan.
4
Stir the mixture well and bring it to a boil over medium-high heat.
5
Reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens to a jam-like consistency.
6
Taste and adjust sugar or vinegar if needed, then cook for another 2 minutes.
7
Remove from heat and let cool slightly before serving or transferring to jars.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 205.3kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.3mg1%
Total Carbohydrate 50.2g17%
Dietary Fiber 0.0g0%
Sugars 50.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in a sterilized jar in the refrigerator for up to 2 weeks. For longer storage, process using a water bath canning method.

Substitutions: If you prefer a milder heat, remove the seeds from the red chilies before soaking. You can substitute brown sugar for white sugar for a deeper flavor.

Tip: Soak the dried red chilies in hot water for 15 minutes before adding them to soften them for easier blending into the sauce.

Variation: Add a teaspoon of mustard seeds or cumin seeds at the beginning of cooking for an extra layer of spice.

Keywords: tomato chutney, dates, ginger, garlic, red chilies, vinegar, sweet and sour, condiment, homemade sauce, vegan, indian inspired, quick recipe, pantry staple, gluten free, preserved, spicy, tangy, side dish, curry accompaniment

Read it online: https://www.chefs-mate.com/recipe/tomato-chutney/