Hot Hot Tomato Chutney

Name: Hot Hot Tomato Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving chili paste; 1 serving cider vinegar; 1 serving dark brown sugar; 1 serving garlic; 1 serving ginger; 1 serving golden raisins; 1 serving kosher salt; 1 serving poblano; 1 serving tomatoes; 1 serving yellow onions

Hot Hot Tomato Chutney might be just the condiment you are searching for. This gluten free and vegan recipe serves 1. One portion of this dish contains roughly 4g of protein, 1g of fat, and a total of 168 calories. If you have ginger, garlic, golden raisins, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place all the ingredients except the brown sugar and vinegar in a large nonreactive stockpot and bring to a boil over high heat.

Ingredients you will need

Brown Sugar

Vinegar

Equipment you will use

Pot

In a small nonreactive bowl, dissolve the sugar in the vinegar and stir into the kettle. Reduce the heat to low. Simmer, uncovered, stirring frequently to prevent scorching, until the chutney is the consistency of jam, about 1 hours or longer.

Ingredients you will need

Chutney

Vinegar

Sugar

Jam

Equipment you will use

Bowl

Remove the poblano chile peppers and discard. Ladle enough the hot chutney into sterilized pint jars to come within 1/8-inch of their tops. Wipe the rims and seal with the lids. Refrigerate after cooling. (Keeps for 4 to 6 weeks.)

Ingredients you will need

Chili Pepper