Ingredients and Weight:
- 4 lbs ripe tomatoes, chopped
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped jalapeño pepper, seeded and deveined
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Combine all ingredients except cilantro in a large saucepan.
- Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes, or until thickened.
- Stir in cilantro and cook for 1 minute more.
- Allow to cool slightly before serving.
Nutritional Information:
- Calories: 120 per serving
- Carbohydrates: 25 grams
- Fat: 0 grams
- Protein: 2 grams
- Sodium: 150 milligrams
Dish Characteristics:
- Sweet, tangy, and savory
- Versatile accompaniment to meats, poultry, or vegetables
- Can be used as a marinade or dipping sauce
User Comments:
- "This chutney is the perfect balance of flavors." - John Doe
- "I love the spice from the jalapeño pepper." - Jane Smith
- "This chutney is so easy to make and it's so delicious." - Bob Jones
- "I've used this chutney on everything from chicken to fish and it's always amazing." - Mary Brown
- "This chutney is a must-have for any chutney lover." - Tom Smith
Special Precautions and Tips:
- If you don't have jalapeño peppers, you can substitute another type of chili pepper, such as serrano or cayenne pepper.
- To reduce the spiciness, remove the seeds and ribs from the peppers.
- This chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.
