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Le Chaudron recipe
Chutney de tomate épicé
Spiced tomato chutney
⏱ 35 minServes 6Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)peeled Roma tomatoes
2red onions, sliced
5 clovesgarlic, crushed
2 tbspgrated fresh ginger
200 ml (¾ cup)cider vinegar
200 g (7 oz)brown sugar
100 g (3½ oz)raisins
2fresh red chilies, chopped
1 tspmustard seeds
1 tspground cinnamon
1 tspground cloves
1 tspgaram masala
- 1.5 kg (3.3 lb) peeled Roma tomatoes
- 2 red onions, sliced
- 5 cloves garlic, crushed
- 2 tbsp grated fresh ginger
- 200 ml (¾ cup) cider vinegar
- 200 g (7 oz) brown sugar
- 100 g (3½ oz) raisins
- 2 fresh red chilies, chopped
- 1 tsp mustard seeds
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp garam masala
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat a dry saucepan and toast the mustard seeds for 30 seconds until they pop.
- Add the sliced red onions, crushed garlic and grated ginger and cook for 8 minutes until translucent.
- Stir in the chopped red chilies, cinnamon, cloves and garam masala.
- Add the peeled, chopped tomatoes, cider vinegar, brown sugar and raisins.
- Mix well and bring to a gentle simmer, stirring regularly.
- Cook gently for 1½ hours, stirring regularly, until thick.
- When syrupy, transfer to sterilized jars.
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