BENGALI-STYLE TOMATO CHUTNEY
(INSPIRED BY NYT MADHUR JAFFREY COOKBOOK AUTHOR)

I love to preserve the end of each season and the wonderful culinary treats they bring. Spring/Summer tomatoes, peaches, and berries.  Fall/Winter usually beets, peppers, and apples.  In the past years, I tend to make various tomato purées and sauces. This year I decided to make tomato chutney as it pairs so beautifully with everything from eggs, tofu, fish, and chicken or just a vegetarian rice dish. I found this traditional chutney récipé to be absolutely so inspiring and the finished result did not disappoint as it was full of complex flavors with a little touch of heat.

This recipe made approx. 6 pint jars
* You will need a 6-8 quart stock pot (I like using a Dutch oven)
* 6-8 quart canning jars sterilized – I love the ball jars
INGREDIENTS
Approx. 6 pounds of cherry tomatoes
2 cups chopped onion
4-6 cloves of garlic
4 tablespoons olive oil
1 teaspoon whole cumin seeds
1 teaspoon whole mustard seeds
1/2 teaspoon
1 1/2 tablespoons fresh grated ginger or ground
1 lime zested and juiced
1 tspn ground black pepper
1 1/2 cups apple cider vinegar
1/2 cup brown sugar
1/2 cup currants or golden raisins (optional)
3 teaspoons hot pepper flakes
1 tablespoon sea salt

In small batches, pulse the tomatoes mixing in the garlic cloves and onion in each batch until finely chopped.
Pour olive oil into a stock pot over medium heat.
Once hot add cumin and mustard seeds. Sautée until they start to pop.
Stir in the tomato purée, ginger, vinegar, brown sugar, chile pepper flakes, lime, black pepper and salt.
Bring to a boil over high heat, then lower heat and cook at a low simmer (just a few bubbles here and there) for about 1-1/2 to 2 hours until thickened. ***Stir often as it thickens to prevent scorching.

To Can or directly freeze in jars you need to sterilize jars and lids in a large pot of boiling water. Remove and let cook upside down on a cookie sheet.
Ladle chutney into jars leaving at least 1/4-1/2” headspace. Clean around the rim before sealing with lids. ***

To can – Transfer to a large pot of boiling water immersing them completely in the boiling water. Keep at a medium boil for approximately 10 minutes, turn off heat, and let jars sit for 5 minutes before removing.
Carefully remove and rest on a towel-lined cookie sheet towel 12-24hours. Test seals to make sure they don’t pop when you put
pressure on them, label, and store in a dark, cool place for up to 6-8 months.

To Freeze – Ladle into freezer-safe containers (I prefer Ball Jars as I do not like storing anything in plastic)