Name: Tomato Chutney
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 tbsp. neutral oil or ghee -; 2 tbsp. salted or unsalted roasted peanuts -; 2 cloves garlic, chopped -; 1 tbsp. chopped fresh ginger (from about a 1" piece) -; 1 tsp. ground cumin -; 1/2 turmeric -; 1/4 tsp. ground cinnamon -; 1/8 tsp. cayenne -; 1 lb. tomatoes, cored and roughly chopped -; 2 tbsp. apple cider vinegar -; 2 tbsp. brown sugar -; Kosher salt -; 1/2 tsp. finely grated lime zest -; 1 tbsp. fresh lime juice -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Tomato Chutney

1. 2 tbsp. neutral oil or ghee -

2. 2 tbsp. salted or unsalted roasted peanuts -

3. 2 cloves garlic, chopped -

4. 1 tbsp. chopped fresh ginger (from about a 1" piece) -

5. 1 tsp. ground cumin -

6. 1/2 turmeric -

7. 1/4 tsp. ground cinnamon -

8. 1/8 tsp. cayenne -

9. 1 lb. tomatoes, cored and roughly chopped -

10. 2 tbsp. apple cider vinegar -

11. 2 tbsp. brown sugar -

12. Kosher salt -

13. 1/2 tsp. finely grated lime zest -

14. 1 tbsp. fresh lime juice -

How to cook deliciously - Tomato Chutney

1. Stage

In a large Dutch oven or heavy saucepan over medium-high heat, heat oil. Cook peanuts, stirring occasionally, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer peanuts to a small bowl, leaving oil in pot.

2. Stage

Reduce heat to medium. In Dutch oven, cook garlic and ginger, stirring, until soft and fragrant, about 1 minute. Add cumin, turmeric, cinnamon, and cayenne and cook, stirring, until combined, about 30 seconds. Add tomatoes, vinegar, brown sugar, and 2 teaspoons salt. Bring to a simmer and cook, stirring occasionally, until reduced and tomatoes are broken down, about 25 minutes.

3. Stage

Transfer tomato mixture to a blender. Add peanuts, lime zest, and lime juice and blend until smooth. (This can also be done in a food processor, scraping down sides, although the result may not be as smooth.)

4. Stage

Transfer chutney to a jar and refrigerate until ready to use.

5. Stage

Make Ahead: Chutney can be made 5 days ahead. Keep chilled.