Tomato Chutney With Cinnamon
You've stumbled upon the perfect recipe for a tangy, spicy, and sweet tomato chutney with cinnamon! It's easy to whip up, incredibly versatile, and packed with health benefits. You're not just making a condiment, you're crafting a flavor explosion that'll jazz up your meals. Let's dive into the art of preparing this delicious chutney, find out how to serve it, and discover why it's so good for you. Ready to cook up some magic?
Ingredients
- 2 tbsp. neutral oil or ghee
- 2 tbsp. salted or unsalted roasted peanuts
- 2 cloves garlic chopped
- 1 tbsp. chopped fresh ginger from about a 1" piece
- 1 tsp. ground cumin
- 1/2 turmeric
- 1/4 tsp. ground cinnamon
- 1/8 tsp. cayenne
- 1 lb. tomatoes cored and roughly chopped
- 2 tbsp. apple cider vinegar
- 2 tbsp. brown sugar
- Kosher salt
- 1/2 tsp. finely grated lime zest
- 1 tbsp. fresh lime juice
Instructions
Step 1
- In a large Dutch oven or heavy saucepan over medium-high heat, heat oil. Cook peanuts, stirring occasionally, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer peanuts to a small bowl, leaving oil in pot.
Step 2
- Reduce heat to medium. In Dutch oven, cook garlic and ginger, stirring, until soft and fragrant, about 1 minute. Add cumin, turmeric, cinnamon, and cayenne and cook, stirring, until combined, about 30 seconds. Add tomatoes, vinegar, brown sugar, and 2 teaspoons salt. Bring to a simmer and cook, stirring occasionally, until reduced and tomatoes are broken down, about 25 minutes.
Step 3
- Transfer tomato mixture to a blender. Add peanuts, lime zest, and lime juice and blend until smooth. (This can also be done in a food processor, scraping down sides, although the result may not be as smooth.)
Step 4
- Transfer chutney to a jar and refrigerate until ready to use.
Step 5
- Make Ahead: Chutney can be made 5 days ahead. Keep chilled.