“Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.” - by CURLING
Ingredients
Adjust Servings
Original recipe yields 2 pints
Directions
- Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
- Puree tomatoes with ginger and garlic in a food processor or blender.
- Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.
Nutrition
Amount Per Serving (32 total)
- Calories
- 63 cal
- 3%
- Fat
- 0.2 g
- < 1%
- Carbs
- 15.7 g
- 5%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"I made this recipe customized to 8 servings just to test it out. Kinda goofed and used too much fresh ginger but the results were still excellent! The curry paste I used was 'Bhuna', a tomato based pa..." See moreste. The whole family enjoyed it and I'm about to make up a new batch. Good stuff! :)"
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