HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules.

Most Popular
Articles

Viewed

Commented

Better-Than-Ketchup Tomato Chutney Recipe

Cookstr
Course:
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
Better-Than-Ketchup Tomato Chutney

Photo by: Joseph DeLeo

Raquel's husband, Matt, eats this chutney like it’s going out of style. Sometimes I have to remind him that it’s a condiment and not a side dish! He slathers it on omelets, eats it with steak and even with cheese and crackers. Lucky for Matt that Tomato Chutney can be made year round with either summer-ripe or winter-pale tomatoes. I will be forever indebted to my friend Durga’s mother, a neighbor in New Delhi, who introduced me to Tomato Chutney, and who is originally from Hyderabad, the pickling capital of the south. She got me hooked on it from a very young age.

Yield: Makes about 3 cups

INGREDIENTS
  • ¼ cup canola oil
  • 36 curry leaves, roughly torn (optional)
  • 2 teaspoons mustard seeds
  • 2 teaspoons cumin seeds
  • 12 dried red chiles
  • ½ teaspoon turmeric
  • 3½ pounds tomatoes (about 6 or 7), cored and roughly chopped
  • 1 (4.4-ounce) tube double-concentrated tomato paste or 1 (9-ounce) can tomato paste
  • 2 tablespoons sugar
  • 1½ tablespoons kosher salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Sambhaar or rasam powder, or ½ teaspoon curry powder

Directions

Heat the oil with the curry leaves (if using), mustard seeds, cumin seeds, and chiles in a large pot or skillet over medium-high heat until the cumin is browned, about 2 minutes. Add the turmeric and cook until the chiles darken, 1 to 2 minutes longer. Add the remaining ingredients and cook for 10 minutes, stirring occasionally and pressing the tomatoes against the sides of the pot to mash them if they are not breaking up on their own. Reduce the heat to medium and cook until the chutney is thick and jammy (if canning, cook until the mixture is very thick), stirring often, an additional 20 to 35 minutes. If you are using hard winter tomatoes, the chutney may cook in less time, as there is less tomato juice to reduce. Taste for seasoning, transfer to a covered plastic container, and refrigerate for up to 1 week or ladle into dry and sterilized jars and can according to the manufacturer’s instructions.


© 2007 Suvir Saran

Editor's Note

Nutritional information is based on 24 servings and does not include Sambhaar. For nutritional information on Sambhaar, please see link above.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

41kcal (2%)
9mg (1%)
6mg (11%)
25mcg RAE (1%)
192mg
10mg
1g
3g
1g
5g
0mg (0%)
328mg (14%)
0g (1%)
3g (4%)
1mg (3%)
FROM THE KITCHEN OF...

Author

suvir-saran

Cookbook

american-masala
American Masala

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today