Indian Tomato Chutney
(This recipe is modified from the Parsi tomato chutney recipe by Niloufer Ichaporia King, from My Bombay Kitchen)
- 5 lbs ripe Roma tomatoes
- 2/3 cup finely julienned peeled fresh ginger root
- 2/3 cup finely julienned peeled fresh garlic
- 2 1/4 cups apple cider vinegar
- 3 cups coconut sugar
- 2-4 tsp high quality Indian red chili powder
- 1 cinnamon stick or a few pieces of cinnamon bark
- 4 whole cloves
- 2 teaspoons fine salt
Coarsely chop the unskinned tomatoes. Place in a non-reactive pot with the rest of the ingredients. Bring to a boil, stirring so all is well combined. Simmer on very low heat with a partially covering lid for approximately 4 -6 hours, until most of the liquid is gone, and the bottom of the chutney wants to stick to the pot. The color should be a rich red brown, and the texture similar to a chunky jam.
Add any extra salt, sugar, chili or vinegar to taste while the chutney is warm. Refrigerate and then freeze in small portions for later use or put in clean jars in the refrigerator for up to one month. Those who know the correct sterilization process for making jam can follow that procedure—I don’t know it, so I stick to freezer and refrigeration.
Makes about 5 cups of chutney.
Tony’s Tomato Sauce
- 5 lbs Roma tomatoes
- 1-1.5 lbs yellow onion (chopped)
- 1 Tbsp olive oil
- 1 tsp butter
- 1 tsp salt
- 4 cloves of garlic, crushed
Heat large pot of water to boil. Blanch tomatoes in boiling water for about 1 minute—enough to create breaks in the peel. Then put tomatoes in ice bath to stop cooking process. Peel tomatoes and cut in half along “equator.” Squeeze out seeds, though some will likely remain, and that’s okay. Chop peeled tomato halves into smaller pieces and set aside.
Heat olive oil and butter over low heat and add chopped onion. Continue cooking over low heat until onion is very soft and just beginning to turn brown. Add 1/2 amount crushed garlic and cook another 2-3 minutes. Add tomatoes and remaining garlic and continue cooking over low heat, stirring often. After 2-3 hours, blend sauce with an immersion blender wand, or a food processor or blender. Put back into the pot and cook for another 30 minutes. Salt to taste, and when cool, refrigerate for use within 5 days, or freeze in 2-cup portions for later use.