Sweet Tomato Chutney
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Fats, Oils, Sauces, Sweets and Condiments
Forum Discription: Used in moderation, these components can make a good dish into a great work of art.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5079
Printed Date: 26 March 2026 at 18:20
Topic: Sweet Tomato Chutney
Posted By: TasunkaWitko
Subject: Sweet Tomato Chutney
Date Posted: 21 August 2018 at 10:54
I got an email this morning from Brook (HistoricFoodie); it included a great-looking recipe for Sweet Tomato Chutney. I'm posting it here for anyone who might be interested:
 Brook wrote:
This morning I’m making a batch of Sweet Tomato Chutney. Don’t know where I got the original recipe, have had it in my card file for years. As with most chutneys, it goes well with curries, luncheon meats, or, especially, lamb.
SWEET TOMATO CHUTNEY
1 head garlic, peeled and chopped
2 inch piece gingerroot, peeled and chopped
1.5 cups red wine vinegar
2.5 lbs tomatoes
1.5 cups sugar
1.5 tsp salt
1/4 tsp cayenne
2 tbls golden raisins
2 tbls blanched slivered almonds
Peel, core, and seed the tomatoes. Chop coarsely.
Process the garlic, ginger, and 1/2 cup of the vinegar until smooth.
In a heavy pot, put the tomatoes, remaining vinegar, sugar, salt, and cayenne. Bring to boil. Add the puree and simmer, uncovered, stirring occasionally, until thickened; about two hours. In the final stages, add the raisins and almonds and simmer five minutes longer.
Transfer to hot jars, leaving 1/4 inch headspace. Process ten minutes in a boiling water bath.
I haven’t tried it, but it occurs to me that if you pureed the tomatoes, then followed the recipe, you’d wind up with an interesting tomato butter.
Brook |
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