← Back to Search Results
preserving American, Indian
Hot Hot Tomato Chutney

Photo by:
Comments: 0
 

Recipe

Yield: Makes about 5 pints

Ingredients

  • 6 pounds (8 or 9 large) ripe tomatoes, cored and chopped
  • ½ pound (2 medium) yellow onions, finely chopped
  • 4 garlic cloves, minced
  • 4 ounces fresh ginger, peeled and grated (about ½ cup)
  • ¾ cup golden raisins
  • 2 whole poblano chile peppers, seeded
  • ¼ cup Oriental hot red chili paste
  • 1 tablespoon kosher salt, or to taste
  • 2 tablespoons dark brown sugar
  • 1 cup cider vinegar

Directions

Place all the ingredients except the brown sugar and vinegar in a large nonreactive stockpot and bring to a boil over high heat.

In a small nonreactive bowl, dissolve the sugar in the vinegar and stir into the kettle. Reduce the heat to low. Simmer, uncovered, stirring frequently to prevent scorching, until the chutney is the consistency of jam, about 1½ hours or longer.

Remove the poblano chile peppers and discard. Ladle enough the hot chutney into sterilized pint jars to come within 1/8-inch of their tops. Wipe the rims and seal with the lids. Refrigerate after cooling. (Keeps for 4 to 6 weeks.)

Serve with meat loaf cold meat dishes, and hamburgers.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1/2 cup.

46kcal (2%)
16mg (2%)
18mg (30%)
24mcg RAE (1%)
250mg
13mg
1g
7g
1g
11g
0mg (0%)
355mg (15%)
0g (0%)
0g (0%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
baked-explorations Baked Explorations
by Matt Lewis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?