Tamatar Chutney
by dracidephgm in Cooking > Canning & Preserving
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Tamatar Chutney
![6043907854_ede5e4bcf0.jpg](/proxy/?url=https://content.instructables.com/FEU/R75J/GR9VOSG9/FEUR75JGR9VOSG9.jpg&filename=6043907854_ede5e4bcf0.jpg)
Tamatar (or Tomato) Chutney is a great way to make use of the excess tomatoes you've grown. Even when not canned, this chutney keeps well in the refrigerator for many weeks.
- It is fantastic as a topping for baked brie or with a tray of cheeses.
- It also goes well as a relish for meats such as chicken or pork.
- When I go visiting I often bring a jar as a gift for my Host or hostess.
Ingredients
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- 1 pound tomatoes, firm & ripe
- 1 cup malt or Apple cider vinegar
- 1 cup chopped onion
- 1 3" cinnamon stick
- 1 tsp salt
- 1 cup dark brown sugar
- 1 tblsp molasses
- 2 tblsp ginger root
- 1 tblsp garlic
- 8 whole cloves
- 1 fresh red or green chili pepper
- 1/4-1/2 cup fresh coriander (cilantro) leaves
- 2-4 tblsp mustard or vegetable oil (if you can get Mustard oil, use that)
- 2 tblsp mustard seeds
- 2-3 qt heavy pot
- Boiling water bath
Prepare the Tomatoes
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- Wash, core and chop the Tomatoes.
Prepare the Onion
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I use sweet onion, and this too can be fine or coarse chopped depending on how chunky you want your relish.
Preparing the Seasoning
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- chop ginger, garlic, & chili peppers This can all be done together in a food processor.
Into the Pot With You
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- Add your tomatoes and onions to the pot
- Add the Vinegar, salt, and cinnamon stick
- Stirring constantly bring to a boil over moderate heat.
Add the Sugar
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- Stir in the brown sugar and molasses
- continue boiling over moderate heat for about 10-15 minutes stirring frequently so nothing sticks to the bottom of the pot. The mix will darken a little and begin to thicken
Now for Those Seasonings You Set Aside Earlier
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![6063121545_ac59df5261.jpg](/proxy/?url=https://content.instructables.com/F5N/S442/GRKEAUF1/F5NS442GRKEAUF1.jpg&filename=6063121545_ac59df5261.jpg)
- Add the mix of garlic ginger & peppers along with the chopped cilantro & whole cloves to the pot while stirring.
Cook Down the Liquid
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Still stirring frequently, boil over moderate heat for about 20-30 minutes to thicken.
Prepare the Mustard Seed
![Frying mustard seed.jpg](/proxy/?url=https://content.instructables.com/FLE/B6GB/GRFND7I5/FLEB6GBGRFND7I5.jpg&filename=Frying mustard seed.jpg)
- Heat the mustard/vegetable oil in a small skillet over moderate to high flame until it begins to smoke
- Add mustard seeds to the oil and heat until they begin to sputter
Final Step
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- Add the hot oil and Mustard seeds to the tomato mixture. This will splatter some so be careful if the pot is not deep
- Stirring frequently, boil briskly for 8-10 min or more until the chutney has thickened to the consistency desired. I tend to like it to be the consistency of thick jam or relish once cooled down.
Canning
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![6063131705_9175abc041.jpg](/proxy/?url=https://content.instructables.com/FSO/TDM8/GRKEAUEM/FSOTDM8GRKEAUEM.jpg&filename=6063131705_9175abc041.jpg)
- Pour into prepared canning jars to within 1/8" of the top.
- cover and process 10 min in boiling water bath.
- Take out of bath and allow to cool
ENJOY!