HOMEMADE TOMATO CHUTNEY 🍅🍅🍅

amy-goodrich (70)in #vegan • 5 years ago

This tomato chutney is hands-down the best alternative to ketchup. It's delicious and a great way to store the glut of tomatoes we had hiding in the fridge.

Still got some homemade veggie burgers in the freezer and some yummy dark rye buns from our bakery, so I know what I am making for dinner today.... veggie burgers with chutney... nom nom nom.

HOMEMADE TOMATO CHUTNEY 🍅🍅🍅

INGREDIENTS

800 gram or 1.75-pound tomatoes
1-2 inch fresh ginger, grated
1 cup onion, chopped
4-6 cloves of garlic, minced
1 tsp cardamon powder
1 tbsp mustard seeds
1 tbsp ground cumin
2 tsp turmeric powder
Sea salt and black pepper to taste
1/4 cup apple cider vinegar
1 tbsp raw palm sugar
1/2 cup water
Optional: chili paste
Freshly chopped parsley or celery herb

DIRECTIONS

To remove the skin from the tomatoes, bring a large pot of water to a boil. Hull the stems from your tomatoes and slice a shallow "X" in the bottom. Transfer the tomatoes to the boiling water. Once their skins start to wrinkle and split, scoop them out with a slotted spoon. Allow to cool, before peeling them. You can either use your fingers or a paring knife to peel back the tomato skins.
Sauté the onions in a large pot until they start to soften. Then stir in garlic, ginger, cumin, turmeric, and cardamon. Continue to sauté until garlic becomes fragrant. This will take about 1 minute.
Add vinegar and cook for 1 minute more before adding the roasted and peeled tomatoes, sugar, and water.
Reduce the heat to a gentle simmer and continue to cook (without a lid) until mixture thickens about 15 to 20 minutes. Stir occasionally to avoid sticking. Season with salt and pepper to taste.
Add the tomato mixture, fresh parsley and chili paste to a blender and process until smooth.
Transfer to a glass container with lid for storage. Keep in the fridge.
Enjoy with just about anything you like.