Tomato Chutney
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 1/2 teaspoon salt
- 1/4 cup distilled white vinegar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon chili powder
- 1/4 cup balsamic vinegar
- 1 tablespoon finely chopped peeled fresh ginger
- 5 teaspoons sugar
- 1/4 cup mild honey
- Carbohydrate 36 g(12%)
- Fat 1 g(1%)
- Fiber 3 g(14%)
- Protein 3 g(5%)
- Saturated Fat 0 g(0%)
- Sodium 355 mg(15%)
- Calories 153
Preparation Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water, 10 seconds. Transfer tomatoes to a bowl of ice water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Coarsely chop tomatoes. Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring, until sugar melts into a golden caramel. Remove from heat and carefully add vinegars. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until thickened, about 1 1/2 hours. Discard star anise. Cooks' note:
Preparation Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water, 10 seconds. Transfer tomatoes to a bowl of ice water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Coarsely chop tomatoes. Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring, until sugar melts into a golden caramel. Remove from heat and carefully add vinegars. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until thickened, about 1 1/2 hours. Discard star anise. Cooks' note:
