Hot Hot Tomato Chutney Recipe

Name: Hot Hot Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds (8 or 9 large) ripe tomatoes, cored and chopped; 1/2 pound (2 medium) yellow onions, finely chopped; 4 garlic cloves, minced; 4 ounces fresh ginger, peeled and grated (about 1/2 cup); 3/4 cup golden raisins; 2 whole poblano chile peppers, seeded; 1/4 cup Oriental hot red chili paste; 1 tablespoon kosher salt, or to taste; 2 tablespoons dark brown sugar; 1 cup cider vinegar

Servings: persons

1
Place all the ingredients except the brown sugar and vinegar in a large nonreactive stockpot and bring to a boil over high heat.
2
In a small nonreactive bowl, dissolve the sugar in the vinegar and stir into the kettle.
3
Reduce the heat to low.
4
Simmer, uncovered, stirring frequently to prevent scorching, until the chutney is the consistency of jam, about 1 1/2 hours or longer.
5
Remove the poblano chile peppers and discard.
6
Ladle enough the hot chutney into sterilized pint jars to come within 1/8-inch of their tops.
7
Wipe the rims and seal with the lids.
8
Refrigerate after cooling.
9
(Keeps for 4 to 6 weeks.)
10
Serve with meat loaf cold meat dishes, and hamburgers.

372

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 pounds (8 or 9 large) ripe tomatoes, cored and chopped, 1/2 pound (2 medium) yellow onions, finely chopped, 4 garlic cloves, minced, 4 ounces fresh ginger, peeled and grated (about 1/2 cup), and more.

Yes, Hot Hot Tomato Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Hot Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions