Tomato-Lemon Chutney
Published July 29, 1995
- Total Time
- 1 hour 15 minutes, plus refrigeration
- Rating
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Ingredients
1 ½ teaspoons kosher salt
2 tablespoons, plus 2 teaspoons, sugar
½ cup water
1 lemon, cut across into ⅛-inch-thick slices, each slice quartered
3 medium ripe tomatoes
1 teaspoon olive oil
3 large shallots, peeled and thinly sliced
1 teaspoon balsamic vinegar
Freshly ground pepper to taste
Nutritional analysis per serving
45 grams carbs; 206 calories; 2 grams monosaturated fat; 3 grams fat; 8 grams fiber; 987 milligrams sodium; 5 grams protein; 28 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.
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Preparation
- Step 1
Place 1 teaspoon of the salt, 2 tablespoons of the sugar, the water and lemon pieces in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer slowly for 15 minutes. Drain, reserving the lemon pieces and the liquid.
- Step 2
Bring a medium-size saucepan of water to the boil. Add the tomatoes and blanch for 10 seconds. Pull the skin off the tomatoes and cut them into large dice. Heat the olive oil in a medium-size saucepan. Add the shallots and cook until soft, but not brown, about 3 minutes.
- Step 3
Add the tomatoes, the remaining sugar and 1 tablespoon of the reserved lemon liquid. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until the mixture is thick, about 35 minutes. Stir in the lemon slices, the vinegar, remaining salt and pepper. Let cool and store in the refrigerator.
Private Notes
Comments
Didn’t love this. Won’t make again.