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Sweet-and-Sour Tomato Chutney

Rebecca Collerton
  • minutes
  • Serves 2

INGREDIENTS

1

Bay leaf

2

Chiles de arbol, dried

8

Garlic cloves

1

1-inch piece Ginger

1

Onion, large

1 14.5 ounce can

Tomatoes

2 tbsp

Lemon juice, fresh

1

2-inch-long cinnamon stick

1/2 tsp

Cayenne pepper

1 tbsp

Curry powder

1 tsp

Mustard seeds

2 tsp

Salt

1 cup

Sugar

3/4 cup

Apple cider vinegar

3/4 cup

Malt vinegar

2 tbsp

Olive oil