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Tomato Chutney
Recipe Summary
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
4 plum tomatoes
4 shallots
1/4 cup sugar
1/4 cup balsamic vinegar
3 drops Tabasco Sauce, or to taste
Gallery
Tomato Chutney
Recipe Summary
Yield: Makes 1 cup
Gallery
Tomato Chutney
Tomato Chutney
Tomato Chutney
Recipe Summary
Yield: Makes 1 cup
Recipe Summary
Yield: Makes 1 cup
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 4 plum tomatoes
- 4 shallots
- 1/4 cup sugar
- 1/4 cup balsamic vinegar
- 3 drops Tabasco Sauce, or to taste
Directions
Cut a small X in the bottom of each tomato. Bring a pot of water to a boil, lower tomatoes into it, and return to a boil. Count to 10, and lift out tomatoes with a slotted spoon, then plunge them into ice water. Peel tomatoes, and cut off flesh in large pieces. Discard cores, or save them for another use. Cut tomatoes into long strips about 1/4 inch wide. Place in a colander over a bowl, and allow to drain.
Peel shallots, and slice them crosswise about 1/8 inch thick. Place in a shallow skillet along with 1 cup water and sugar. Cook over medium heat, swirling pan occasionally, until liquid is reduced to a thick, clear syrup, 15 to 20 minutes.
Add vinegar, tomatoes, and Tabasco, and cook for 5 minutes, gently stirring. The chutney should be thick, but the tomatoes shouldn’t break down very much. Let cool. Serve cold or at room temperature.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Tomato Chutney
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Reviews:
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Most Helpful
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All Reviews for Tomato Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
