Four red tomatoes go into this chutney recipe.
Red Tomatoes have a bolder taste than the green varients. It is frequently used on top of chicken, meat, or fish. A chutney recipe based on red tomatoes combines that taste with various spices to form a versatile condiment. It can be spread over any of those meats, or used as a dip.
Instructions
1. Using a paring knife, cut an X in the skin at the bottom of each tomato.
2. Fill a bowl with ice water. Fill a saucepan with water and bring it to a boil. Using a slotted spoon, drop 1 tomato at a time into the boiling water and leave it in for 30 seconds. Transfer the tomato to the bowl of ice water.
3. Cut off the peels of the tomatoes. Cut the tomatoes into small chunks.
4. In a large nonreactive saucepan, combine the tomatoes, vinegar, onion, bell pepper, and garlic. Bring them to a boil over medium heat. Add the cinnamon, salt, dry mustard, gingerroot, cloves, red pepper flakes, brown sugar, and molasses. Reduce the heat to medium-low. Cook, stirring frequently, for 35 to 40 minutes or until the mixture thickens. Add the cilantro and cook about 3 minutes longer.
5. Let the chutney cool completely. It can be stored tightly covered in the refrigerator for up to 1 month, or frozen in a tightly covered plastic container for up to 3 months.
Tags: chutney recipe, tightly covered, tomatoes into, with water
