Quick Tomato Chutney – Anglo-Indian Cuisine made perfect

Have I ever told you how much I love curry? Oh I have? Well then, I won’t bore you with another post about curry. No, I’ll tell you all about curry’s best friend, tomato chutney, instead. Muahhahhah.

So what is tomato chutney?

Chutneys have been around for a long time, and come in all forms and guises. Made from virtually any type of fruit or vegetable, the style of chutney varies wildly.

In India, chutneys were often made and eaten fresh with just a little (if any) sugar for sweetness, whereas British style chutneys were often kept preserved for weeks or even months at a time.

That preservation required much more sugar, and in today’s industry (India included) many manufactured chutneys contain SO MUCH SUGAR. I mean, seriously.

Ingredients

• 2 tbsp olive oil
• 8 small and ripe tomato (or use roughly double the amount cherry tomatoes)
• 2 red onion
• 2 cloves garlic
• ¼ cup raisins
• 8 tbsp vinegar (white wine, or malt, for example)
• 2 tbsp brown sugar
• 2 red chili pepper
• 1 tsp pepper
• 3 cardamom seeds

Instructions

• Chop the garlic cloves and the red onions. In a deep pan pour the oil, add the garlic and onions and fry on a low-medium heat until transparent.
• In the meantime, cut the ripe tomatoes into small pieces. Add to the pan and fry for two minutes on high heat. Add the raisins, the white vinegar, the brown sugar and the spices: sweet paprika, chopped chilli peppers and the cardamom seeds. Simmer all the ingredients into a medium heat, uncovered for 20 minutes or until thickened.