Ingredients with Measurements:
- 2 pounds of ripe tomatoes
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of salt
- 1/2 cup of brown sugar
- 1/2 cup of apple cider vinegar
- 1/4 cup of raisins
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the tomatoes in half and place them on a baking sheet, cut side up.
3. Drizzle the olive oil over the tomatoes and sprinkle with salt.
4. Roast the tomatoes in the oven for 30-40 minutes, until they are soft and slightly charred.
5. In a large saucepan, heat the cumin seeds until they start to pop.
6. Add the chopped onion and garlic and sauté until the onion is translucent.
7. Add the coriander powder, turmeric powder, red chili powder, and salt to the saucepan and stir for a minute.
8. Add the roasted tomatoes, brown sugar, apple cider vinegar, and raisins to the saucepan and stir well.
9. Bring the mixture to a boil and then reduce the heat to low.
10. Simmer the chutney for 30-40 minutes, stirring occasionally, until it thickens and the flavors meld together.
11. Let the chutney cool for a few minutes and then transfer it to a blender or food processor.
12. Pulse the chutney until it is smooth but still has some texture.
13. Taste the chutney and adjust the seasoning if necessary.
14. Serve the chutney warm or cold as a condiment or dip.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Makes about 2 cups of chutney
Nutritional information:
Calories: 70
Fat: 1g
Carbohydrates: 16g
Protein: 1g
Sodium: 150mg
Sugar: 14g
Substitutions for ingredients:
- You can use any type of tomato for this recipe, but Roma or plum tomatoes work best.
- You can use white vinegar or rice vinegar instead of apple cider vinegar.
- You can use any type of dried fruit instead of raisins, such as apricots, dates, or figs.
Variations:
- Add some chopped fresh herbs, such as cilantro or parsley, to the chutney before serving.
- Add some chopped fresh ginger to the onion and garlic mixture for extra flavor.
- Add some chopped green chilies or jalapeños for some heat.
Tips and tricks:
- Make sure to use ripe tomatoes for the best flavor.
- You can make this chutney ahead of time and store it in the refrigerator for up to a week.
- This chutney can also be frozen for up to three months.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat the chutney in a saucepan over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
Serve the chutney in a small bowl or jar with a spoon for scooping.
Garnishes:
Garnish the chutney with some chopped fresh herbs, such as cilantro or parsley.
Pairings:
This chutney pairs well with grilled meats, roasted vegetables, or as a spread on sandwiches.
Suggested side dishes:
Serve this chutney with some naan bread, pita bread, or crackers.
Troubleshooting advice:
- If the chutney is too thick, you can add a little water or more vinegar to thin it out.
- If the chutney is too thin, you can simmer it for a little longer to reduce the liquid.
Food safety advice:
Make sure to store the chutney in the refrigerator and discard any leftovers that have been sitting out at room temperature for more than two hours.
Food history:
Chutney is a condiment that originated in India and is made from a variety of fruits, vegetables, and spices. It is typically served with curry dishes or as a dip for snacks.
Flavor profiles:
This roasted tomato chutney is sweet, tangy, and slightly spicy, with a rich tomato flavor and a hint of smokiness from the roasted tomatoes.
Serving suggestions:
Serve this chutney as a condiment for grilled meats, roasted vegetables, or as a dip for crackers or bread.
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Region: Indian