Orange Street Hot Hot Tomato Chutney
Updated August 15, 2023
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
12 pounds red, ripe tomatoes, about 16 to 18, cored and chopped
4 medium yellow onions, about 1 pound, peeled and chopped fine
8 garlic cloves, about ½ cup, peeled and minced
8 ounces fresh ginger, about 1 cup, peeled and chopped
1 ½ cups seedless raisins
3 whole poblano chili peppers, seeded
½ cup chile paste
2 tablespoons salt, or to taste
¼ cup light-brown or dark-brown sugar
2 cups cider vinegar
Nutritional analysis per serving
55 grams carbs; 241 calories; 1 gram polyunsaturated fat; 1 gram fat; 9 grams fiber; 1443 milligrams sodium; 7 grams protein; 36 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place all the ingredients except the brown sugar and vinegar in a large non-reactive kettle over high heat and bring to a boil.
- Step 2
Dissolve the sugar with the vinegar in a small bowl and stir into the mixture. Reduce the heat and simmer without a cover stirring frequently to prevent scorching. Cook until the mixture is the consistency of jam, one and a half hours or more.
- Step 3
Remove the poblano chili peppers and ladle the hot chutney into sterilized pint jars to within an eighth-inch of the top. Wipe the rims and seal. Store in a cool place.
The chutney can be kept in unsterilized containers in the refrigerator for one month to six weeks.
Private Notes
Comments
This recipe should be filed under tomatoes; not under orange! Perhaps retitling would work.
This is a delicious chutney. Needs to rest over night before eating--then turns jammy, rich, and not very hot. I used a couple of chipotles instead of poblanos and a few extra tomatoes--since we have so many. No problem canning.