Ingredients for Sweet Tomato Chutney
- 1 (28 ounce) can undrained crushed tomatoes
- 1 large onion
- 2 garlic cloves
- 1 inch piece fresh gingerroot
- 1 cup granulated sugar
- 1/2 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon ground cloves
- 1/2 cup raisins
- 1/4 cup slivered almonds
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How to Make Sweet Tomato Chutney
- Roughly chop 1 large onion, 2 cloves garlic, and 1 inch piece of ginger.
- In a medium saucepan, combine 1 (28 ounce) can of undrained crushed tomatoes, the chopped onion, garlic, and ginger.
- Stir in 1 cup granulated sugar, 1/2 cup white vinegar, 1 teaspoon salt, 1 teaspoon paprika, 1/4 teaspoon red pepper flakes (or to taste), and 1/2 teaspoon ground cloves.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, and simmer uncovered for 30 minutes, or until the chutney has thickened to your desired consistency, stirring frequently.
- Stir in 1/2 cup raisins (or currants) and 1/4 cup slivered almonds.
- Heat through for another 2-3 minutes.
- Remove from heat and let cool completely.
- Pour the chutney into a clean, sterilized jar or container.
- Cover tightly and label with the date.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld. Can be stored in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
421g
Fat
3g
Carbs
40g