Anyone who knows me knows how much I despise Indian Food. Mostly because of my travels to India where the taste association with being sick is all too real. Plus overcooked greasy stews, No Thank You! But I've started in introduce some of the spices back into the mix, more in a fusion style. Favorite breakfast lately is sauté spinach, roasted sweet potatoes, a fried egg topped with a little bit of this tomato chutney.
3 lbs ripe tomatoes, seeded and chopped (firmer roma tomatoes hold their shape better)
1 c Granulated Sugar
2 tbs Apple Cider Vinegar
1 tbs Fresh Grated Ginger
1 tsp Cumin Seeds, toasted and ground
1 tsp Coriander Seeds, toasted and ground
1 tsp Brown Mustard Seeds, toasted
1/8 tsp Ground Cloves
1/2 Cinnamon Stick
1 tsp Crushed Red Pepper Flakes
2 tsp Kosher Salt
In a heavy pot, add all the ingredients and cook over a medium-high heat. Stir regularly until the mixture comes to a boil. Reduce heat to a medium heat and simmer, stirring often, until the mixture has developed a jam like consistency and flavors have developed, about 25 minutes. Remove from heat and discard the cinnamon stick.
Ladle into canning jars, leaving 1/2 inch at the head. Wipe the rims and cover. Boil for 10 minutes.
3 lbs ripe tomatoes, seeded and chopped (firmer roma tomatoes hold their shape better)
1 c Granulated Sugar
2 tbs Apple Cider Vinegar1 tbs Fresh Grated Ginger
1 tsp Cumin Seeds, toasted and ground
1 tsp Coriander Seeds, toasted and ground
1 tsp Brown Mustard Seeds, toasted
1/8 tsp Ground Cloves
1/2 Cinnamon Stick
1 tsp Crushed Red Pepper Flakes
2 tsp Kosher Salt
In a heavy pot, add all the ingredients and cook over a medium-high heat. Stir regularly until the mixture comes to a boil. Reduce heat to a medium heat and simmer, stirring often, until the mixture has developed a jam like consistency and flavors have developed, about 25 minutes. Remove from heat and discard the cinnamon stick.
Ladle into canning jars, leaving 1/2 inch at the head. Wipe the rims and cover. Boil for 10 minutes.
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