Best Tomato Chutney Recipe – How To Make Tomato Chutney

tomato chutney

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

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Yields:

1


cup

Prep Time:

0

hours

10

mins

Total Time:

0

hours

40

mins

2 tbsp.

neutral oil or ghee

2 tbsp.

salted or unsalted roasted peanuts

1 tbsp.

chopped fresh ginger (from about a 1 “piece)

1 lb.

tomatoes, cored and roughly chopped

2 tbsp.

apple cider vinegar

1/2 tsp.

finely grated lime zest

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  1. 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. 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. 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. Transfer chutney to a jar and refrigerate until ready to use.
  5. Make Ahead: Chutney can be made 5 days ahead. Keep chilled.

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tomato chutney

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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