Name: Five-Spice Tomato Chutney
Total time: 1 h 35 min
Ingredients: 1 pound plum tomatoes , cored and cut into ½-inch pieces; ½ cup plus 2 tablespoons packed dark brown sugar; 6 tablespoons cider vinegar; 2 tablespoons fish sauce; 3 garlic cloves , minced; 1 large jalapeño chile , stemmed and minced; 2 teaspoons grated fresh ginger; ¾ teaspoon five-spice powder

Why This Recipe Works

Chutney (derived from the Hindi word “chatni”) is an umbrella term for a wide variety of sauces and condiments in Indian cuisines, both freshly prepared and preserved. In English, it refers more specifically to a sweet-and-sour combination of fruit, aromatics, spices, and vinegar that's cooked down until syrupy and spoonable. Though usually used in savory dishes, tomatoes are actually a fruit and are incredibly versatile. We simply cooked chopped plum tomatoes with vinegar, brown sugar, jalapeño, fish sauce, and aromatics to give the chutney a complex backbone, sweet and tangy acidity, and a warming heat and spice. This lively chutney is delightful on buttered toast, in a grilled cheese or turkey sandwich, on burgers, or as an accompaniment to cheese and charcuterie boards.

Before You Begin

If you're spice averse, consider removing the seeds from the jalapeño before mincing it. We recommend wearing gloves when working with chiles.

Instructions

Combine all ingredients in 12-inch nonstick skillet. Bring to boil over medium-high heat. Cook, stirring often, until mixture is syrupy and slightly darkened in color, 10 to 15 minutes.

Off heat, mash tomato mixture with potato masher to even consistency. Return to simmer over medium heat and cook until rubber spatula leaves distinct trail when dragged across bottom of skillet, 1 to 3 minutes. (Note: Chutney will continue to thicken as it cools, so don't over-reduce.)

Transfer chutney to jar and let cool completely before serving, about 1 hour. (Cooled chutney can be refrigerated for up to 1 month.)