Curried Yellow Tomato Chutney

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Prep Time: 60 minutes
Cook Time: 80 minutes
Servings: 28

Indian cooks typically grind and blend their own spices for the curry powder they use in their chutneys. This simplified chutney calls for commercial curry powder and already-ground spices with good results. If you can’t find raw cane sugar, use light brown sugar instead.


  • 5 lb. yellow tomatoes
  • 2 large yellow onions
  • 2 fresh green chilies, such as Anaheim
  • 1 Tbs. plus 1/2 tsp. curry powder
  • 1 tsp. brown mustard seeds
  • 1 tsp. ground cumin
  • 3/4 tsp. chili powder
  • 1/4 cup canola oil
  • 4 garlic cloves, grated
  • 2 Tbs. peeled and grated fresh ginger
  • 3/4 cup malt vinegar
  • 1/2 cup raw cane sugar or light brown sugar
  • 3/4 tsp. salt, plus more, to taste
  • Freshly ground pepper, to taste


Have ready 7 hot, sterilized half-pint jars and their lids.

Blanch, peel and core the tomatoes, then cut them into large chunks. You should have about 10 cups.

Cut each onion into quarters through the stem end, and then cut each quarter crosswise into slices, separating the rings. Cut each chili in half lengthwise and remove the stem, seeds and ribs. Cut each half in half again lengthwise and then thinly slice crosswise.

In a small cup, stir together the curry powder, mustard seeds, cumin and chili powder. In a large nonreactive saucepan over medium heat, warm the oil. Add the spices and cook, stirring constantly, for 1 minute; do not allow the spices to smoke or burn. Add the chilies, garlic and ginger and cook, stirring, for 2 minutes more. Stir in the tomatoes, onions, vinegar, sugar and the 3/4 tsp. salt.

Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the mixture has thickened, about 1 hour. Season with salt and pepper.

Ladle the hot chutney into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 15 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 weeks. Makes 7 half-pint jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

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