Indian-Spiced Tomato Chutney

Toasted cinnamon, coriander, chili powder, and cumin perfume this tomato chutney with Indian flavors and aromas, making it a versatile condiment for roasted veggies, crackers, rice, salads, bread, sandwiches, and anything else you can imagine! (Pho… — Toasted cinnamon, coriander, chili powder, and cumin perfume this tomato chutney with Indian flavors and aromas, making it a versatile condiment for roasted veggies, crackers, rice, salads, bread, sandwiches, and anything else you can imagine! (Photo source: Jared Kent)

| Yield: 3 cups | Time: 45 minutes |

Ingredients

1 teaspoon ground coriander

2 teaspoons ground cinnamon

2 1/2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon black pepper

2 teaspoons yellow mustard seeds

4 Roma tomatoes, quartered

1 medium white onion, quartered

1 small knob fresh ginger (about 2 inches long), peeled

4 whole cloves garlic

2 tablespoons vegetable oil

1/3 cup brown sugar

2 1/2 teaspoons salt

2/3 cup apple cider vinegar

Preparation

Heat a small sauté pan over medium heat and lightly toast the dried spices for 2-3 minutes just until they become fragrant, taking care not to burn them. Remove from the pan and set aside.

Combine the tomatoes, onion, jalapeno, ginger, and garlic in a food processor or blender. Lightly pulse for 1 minute. The mixture should be chopped up but still be a little bit chunky.

Heat the oil over medium heat in a saucepot and pour the chopped vegetables into the pot. Cook for five minutes, stirring occasionally. The tomatoes should start to darken slightly.

Add the sugar, salt, vinegar, and toasted spices to the pot. Stir and bring to a boil. Reduce to a simmer and simmer for 20-25 minutes or until the excess liquid has cooked out and it’s a thick, jelly-like consistency.

The chutney can be used immediately and refrigerated in a sealed container indefinitely.

Zero-waste tips

• Save the peels from the ginger to steep in hot water and make a refreshing ginger tea.