Tamatar Chutney

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.

• 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

• Wash, core and chop the Tomatoes. 

I have made batches with either fine or coarse chopped and it comes out well either way

I use sweet onion, and this too can be fine or coarse chopped depending on how chunky you want your relish.

• chop ginger, garlic, & chili peppers This can all be done together in a food processor.

peeling the ginger and garlic can take a little time so I will commonly prepare these before I start the chutney cooking and set them aside.

• Add your tomatoes and onions to the pot
• Add the Vinegar, salt, and cinnamon stick
• Stirring constantly bring to a boil over moderate heat.

• Stir in the brown sugar and molasses

If you have and like Jaggary, substitute 1 cup jaggary for 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

• Add the mix of garlic ginger & peppers along with the chopped cilantro & whole cloves to the pot while stirring.

Still stirring frequently, boil over moderate heat for about 20-30 minutes to thicken.

• 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

• 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.

• 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

The tops of the jars should be concave once cooled.  In sealed jars the chutney will keep for months.  Once the seal is broken, refrigerate and the chutney will keep in the refrigerator for weeks.

ENJOY!