Spicy Tomato Chutney
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Ingredients
8 T. vegetable oil
2 T. mustard seeds (brown or black)
2 T cumin seeds
2 green chilies (e.g. serrano), seeded and diced
4 dried red chilies
2 cane sugar
2 1/2 cups apple cider vinegar
4 1/2 lbs heirloom tomatoes, cored, blanched and skinned
salt to taste
Steps:
Heat the oil in a large kettle. Once hot, add mustard,
cumin, green chilies and red peppers. Cook until the
seeds start to spit – usually a minute ot two.
Then reduce the heat to low and add the
vinegar and sugar stirring until dissolved.
Add the tomatoes and bring to a simmer.
Continue to simmer for at least an hour until
tomatoes have turned into a sauce and
liquid has reduced.
Pick out the 4 red chilis and discard.
Makes 8 8 oz. servings.
This recipe uses a ton of vinegar and is perfect for
traditional canning. I canned my tomato chutney
using a hot pack method and processed
the 8 oz. jars in a hot water bath for about 10 minutes.
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