Tomato-Lemon Chutney
- Total Time
- 1 hour 15 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
- 1½teaspoons kosher salt
- 2tablespoons, plus 2 teaspoons, sugar
- ½cup water
- 1lemon, cut across into ⅛-inch-thick slices, each slice quartered
- 3medium ripe tomatoes
- 1teaspoon olive oil
- 3large shallots, peeled and thinly sliced
- 1teaspoon balsamic vinegar
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
103 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 3 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place 1 teaspoon of the salt, 2 tablespoons of the sugar, the water and lemon pieces in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer slowly for 15 minutes. Drain, reserving the lemon pieces and the liquid.
- Step 2
Bring a medium-size saucepan of water to the boil. Add the tomatoes and blanch for 10 seconds. Pull the skin off the tomatoes and cut them into large dice. Heat the olive oil in a medium-size saucepan. Add the shallots and cook until soft, but not brown, about 3 minutes.
- Step 3
Add the tomatoes, the remaining sugar and 1 tablespoon of the reserved lemon liquid. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until the mixture is thick, about 35 minutes. Stir in the lemon slices, the vinegar, remaining salt and pepper. Let cool and store in the refrigerator.
Private Notes
Comments
Didn’t love this. Won’t make again.