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Epicurious
Bon Appétit

Sweet-and-Sour Tomato Chutney

By Rebecca Collerton

5.0

(2)

Image may contain Jam and Food
Photo by Marcus Nilsson

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

2 tablespoons olive oil
1 teaspoon mustard seeds
1 large onion, chopped
8 garlic cloves, thinly sliced
1 (1-inch) piece ginger, peeled, finely chopped
2 dried chiles de árbol
1 tablespoon curry powder
1 cup sugar
3/4 cup apple cider vinegar
3/4 cup malt vinegar
1 (2-inch-long) cinnamon stick
1 bay leaf
2 teaspoons salt, plus more
1 (14.5-ounce) can crushed tomatoes
2 tablespoons fresh lemon juice
1/2 teaspoon cayenne pepper

Preparation

  1. Step 1

    Heat oil in a large saucepan over medium. Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes. Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5–8 minutes. Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes. Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp. salt and cook, stirring to dissolve sugar. Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40–50 minutes. Remove from heat and stir in lemon juice and cayenne. Season with more salt if needed.

  2. Do Ahead

    Step 2

    Chutney can be made 1 week ahead. Let cool; cover and chill.

TagsCondimentChutneyIndianSouth AsianAsianChile de ÁrbolChileVegetableGarlicRoot VegetableGingerHerbs & SpicesCanned TomatoTomatoGluten FreeDairy FreeVegetarianVeganMake AheadSimmerRamadanBon Appétit

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